Gluten-Free Australian Avocado Smashed Pea Toast with Poached Eggs and Mushrooms

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 4 slices gluten
• free bread
• 2 ripe avocados
• 2 cups fresh or frozen peas, thawed
• Salt and pepper, to taste
• 1 tbsp olive oil
• 8 large eggs
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Toast the gluten free bread slices in an oven or toaster until crispy and golden brown.
2. In a bowl, mash the avocados with a fork until creamy. Set aside.
3. In another bowl, add peas, and gently crush them with a potato masher or back of a fork. Season with salt and pepper to taste.
4. In a large saucepan, bring water to a simmer for poaching the eggs. One by one, crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. e) In a non stick pan, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add mushrooms and cook until tender and browned, about 5 minutes. Season with salt and pepper, then remove from heat. f) To assemble, spread avocado onto each toast slice, followed by a layer of smashed peas. Top with two poached eggs, a generous spoonful of mushrooms, a sprinkle of Parmesan cheese, and garnish with chopped parsley.

Chef’s Insight

The key to perfect poached eggs is to ensure the water is at a gentle simmer, using a slotted spoon to help guide the egg into the water, and immediately removing it once cooked to prevent overcooking.

Notes

Feel free to customize this recipe with your favorite vegetables or cheese.