Avocado toast has emerged as a breakfast staple in homes nationwide. Its smooth texture, delicate nutty taste and adaptability with eggs, salmon or honey have established it as a popular choice for many.
However, food specialists are now championing an alternative green vegetable that could prove even tastier, simpler to make and considerably more affordable. Frozen peas, a modest kitchen essential, are being celebrated as a revolutionary option for morning toast. Brimming with flavour and nutrients, they can be transformed into a silky, colourful spread that complements bread and toppings beautifully.
Good Food chef Liberty Fennell has revealed her recipe for “Non avo toast,” a pea-based guacamole that she characterises as an ideal replacement for avocado.
The recipe requires less than 30 minutes to complete, with under 10 minutes of actual cooking time, and can feed up to four people. For those wanting smaller servings, ingredients can be scaled down accordingly.
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To create the pea guacamole, cook 250g of frozen peas in boiling water for two to three minutes until soft but still vivid green. Drain and rinse under cold water to cool.
Next, blend the peas with lime juice until smooth. Combine with two tablespoons of full-fat Greek-style yoghurt, 30g of pickled jalapeño chillies, half a small red onion, a garlic clove, 15g of fresh coriander and an optional red chilli.
Season with salt and freshly ground black pepper to taste. The spread can be layered onto toasted bread and topped with poached or boiled eggs.
Olive oil and a splash of hot chilli sauce provide additional flavour. The pea guacamole will keep in the fridge for up to five days, making it a practical choice for hectic mornings.
The dish has garnered widespread acclaim from food lovers. Bloggers and home cooks have posted their own adaptations online, substituting coriander with mint or blending peas with edamame.
One reviewer described it as “fresh and delicious” and emphasised the dish’s visual appeal when presented in a white bowl. Another called it “a great alternative to avocado guacamole” and commended its accessibility, pointing out that frozen peas are simpler to keep on hand than ripe avocados.
Fennell’s recipe demonstrates that straightforward ingredients can elevate a breakfast staple into something remarkable. With the pea guacamole, toast is no longer merely a vehicle for avocado—it becomes a vibrant, flavoursome canvas for a spread that is effortless, budget-friendly, and packed with green goodness.
