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Soft-Boiled Egg with Mashed Peas on Toast

Soft-Boiled Egg with Mashed Peas on Toast

The secret to deliciousness in this bright spring crowd-pleaser? A caramelized shallot -- it coaxes the sweetness out of the peas. Spoon the yolk onto the bread for an open-faced sandwich.

Whole Living, May 2012 http://www.marthastewart.com/176704/soft-boiled-egg-mashed-peas-toast
3.666665
Rated
73.3333100(4)4
  • Yield Serves 6

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1 shallot, diced
    • 2 cups peas (fresh or frozen, thawed)
    • 2 tablespoons freshly chopped mint, plus leaves for garnish
    • Coarse salt and ground black pepper
    • 6 large eggs
    • 6 slices multigrain bread, toasted

Directions

  1. Heat 2 tablespoons oil in a pan over medium heat. Add shallot and cook, stirring, until caramelized, 3 to 4 minutes. Add peas and 1/2 cup water and cook, covered, until peas are tender but still bright green, 2 to 3 minutes. Mash with a potato masher and add mint and remaining oil. Stir until combined and season with salt and pepper. Set aside.
  2. Place eggs in a small saucepan and cover with water. Bring to a boil and cook 2 minutes. Remove and immediately cut tops using a serrated knife. Season with salt and pepper.
  3. Spread mashed peas on bread and serve with eggs. Garnish with mint.

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