Avocado on toast has long reigned supreme as the go-to breakfast for millions across the UK. Its creamy texture and versatile flavour have made it a morning ritual. However, a new culinary champion is emerging from the freezer aisle, promising to shake up our breakfast routines.
The Pea-Powered Revolution
Food experts are now advocating for a surprising yet brilliant alternative: frozen peas. Transformed into a vibrant, silky spread, this pea guacamole is being hailed as not only more delicious and simpler to prepare but also significantly kinder to your budget. The revelation comes from BBC Good Food chef Liberty Fennell, who has created her own version of "Non avo toast."
Her recipe proves that humble, store-cupboard ingredients can create something extraordinary. The entire dish takes under 30 minutes to prepare, with less than 10 minutes of active cooking, and generously serves four people.
How to Make the Ultimate Pea Guacamole
The method is refreshingly straightforward. Start by boiling 250g of frozen peas for two to three minutes until tender but still a vivid green. Drain and rinse them under cold water to lock in that colour and stop the cooking process.
Next, blitz the peas with lime juice until perfectly smooth. Then, fold in the flavour-packed additions: two tablespoons of full-fat Greek-style yoghurt, 30g of pickled jalapeños, half a small red onion, a garlic clove, and 15g of fresh coriander. For those who enjoy extra heat, a red chilli can be added. Season generously with salt and black pepper.
The resulting mixture is simply slathered onto crispy toast and crowned with poached or boiled eggs. A final drizzle of olive oil and a splash of chilli sauce can elevate the taste even further. A major bonus is that this pea guacamole stays fresh in the fridge for up to five days, making it a perfect make-ahead option for busy mornings.
Why Food Lovers Are Making the Switch
The dish has garnered enthusiastic praise online, with food bloggers and home cooks sharing their own creative twists. Some have swapped coriander for mint, while others have blended peas with edamame for an extra protein punch.
Fans have described the spread as "fresh and delicious" and praised its stunning visual appeal when served. Many applaud its practicality, noting that frozen peas are far easier to keep stocked than waiting for the perfect, often expensive, ripe avocado.
This innovative recipe does more than just save money; it reimagines a classic. Toast is no longer just a vehicle for avocado but becomes a vibrant base for a spread that is effortless, budget-friendly, and bursting with green goodness.
