Stop pairing toast with avocado when 1 green vegetable is cheaper and more delicious

Avocado toast has become a breakfast favourite in many homes. The classic dish is loved for its creamy texture, mild yet nutty flavour and its ability to pair well with eggs, salmon or honey. But there's a green vegetable hiding in your freezer that could easily beat it for taste, convenience, and price.

This humble veggie is packed with flavour and nutrients, and it can transform your morning toast into something far more exciting, with foodies calling it "refreshing" and "delicious." BBC Good Food chef Liberty Fennell shared her recipe for "Non avo toast" and said: "If you're looking for an alternative to avocado, this blended pea guacamole is the perfect substitute."

This recipe, courtesy of BBC Food, takes less than 30 minutes to prepare and less than 10 minutes to cook. It aims to serve up to four people, so it is important to adapt the ingredients to your serving size.

Find out how to make "Non avo toast" below. Alternatively, you can find out what to pair avocado with instead of toast and eggs by clicking here.

How to make pea guacamole on toast

Ingredients

For the guacamole:

• 250g of frozen peas
• One lime
• Two tablespoons of full-fat Greek-style yoghurt
• 30gof pickled jalapeño chillies
• ½ small red onion
• One garlic clove
• 15g of fresh coriander
• One red chilli (optional)
• Salt to taste
• Freshly ground black pepper to taste

For the toast:

• Four slices of bread
• Four free-range eggs
• Olive oil (optional)
• Hot chilli sauce (optional)

Method

To begin with, bring a small saucepan of water to the boil, then add the frozen peas. Cook them for two to three minutes until tender but still vibrant green, then drain and rinse under cold water to cool quickly.

Next, pop the cooled peas into a food processor or blender with the lime juice and blitz until smooth and creamy. Transfer the mixture to a large bowl and stir in the yoghurt, jalapeños, onion, garlic, coriander, and chilli if you're using it.

Season well with salt and pepper. Spread the guacamole on toast and drizzle with olive oil, or top with runny poached or boiled eggs. You can also add extra coriander and a splash of hot sauce for an extra kick. The chef noted that this delicious spread can be kept in the fridge for up to five days.

Reviews

Food blog Forks over Knives also shared a similar green pea guacamole recipe, and fans took to the comment section to share their review of the dish. One person said: "This was fresh and delicious. I used one cup peas, and one cup fresh edamame that I shelled myself. It was absolutely delicious! And makes a beautiful presentation served in a white bowl."

Another shared: "A great alternative to avocado guacamole. Always have peas in the freezer so great when you can't get hold of ripe avocados. Used mint instead of coriander and left out the cumin but have also made it as it is and it's so tasty either way. Great recipe."

A third commented: "First off, it's not guacamole. Secondly, it's delicious. Just delicious. We both loved it. I made it exactly as written. Maybe next time purée peas in my vitamix. But it is yummy."