In partnership with BC Egg
PREP 15 MIN
TOTAL 30 MIN
- 1 tbsp butter
- 2 cups frozen peas
- 1 avocado, chopped
- 1/2 cup crumbled feta
- 2 tbsp fresh thyme, divided
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 4 eggs
- 4 sliced toasted sandwich bread
MELT butter in a large non-stick frying pan over medium. Add frozen peas. Cook until peas are thawed, about 5 min. Transfer to a food processor. Whirl with avocado, feta, thyme, lemon zest and lemon juice until combined.
RETURN pan to stovetop and wipe clean with a paper towel. Crack eggs into pan. Cook, covered, until whites are no longer runny, 2 to 3 min.
SPREAD pea mixture on toasted sandwich bread. Top each with an egg. Sprinkle with fresh thyme. Serve immediately.
Calories 383, Protein 16 g, Carbohydrates 30 g, Fat 23 g, Fibre 7 g, Sodium 531 mg. Excellent source of Vitamin A
Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.