Avocado and Edamame Toast
I’m always looking for high protein breakfast ideas. It’s important for me to start my day with a meal that will support me and my body. My protein pancakes are delicious, but I like a change from time to time… So here’s an avocado toast with edamame and, to top it all off, marinated jalapeños that make all the difference. It’s a super-fresh and easy breakfast, and I really encourage you to give it a try!
- Servings: 2 to 4
- Preparation time: 20 minutes
- Cooking time: 5 minutes
Ingredients
Pickled Jalapeños (optional, but so good!)
- 2/3 cup (160 ml) white vinegar
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) white sugar
- 4 thinly sliced jalapeños (seedless for a less spicy version)
Avocado and Edamame Spread
- 1 1/2 cups (375 ml) frozen edamame, thawed
- 1 avocado
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) lime juice
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Toast
- 4 slices of toasted bread
- Zest of 1 lime
- Flaky salt
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
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Preparation
Pickled Jalapeños
- In a small saucepan, bring all the ingredients except the jalapeños to the boil. Remove from heat and transfer to an airtight container with the jalapeños.
- Let stand for 30 minutes or until cool. Serve immediately or keep refrigerated for 1 to 2 weeks.
Avocado and Edamame Spread
- Place all the spread ingredients in a large plate. Using a fork, coarsely crush the ingredients. For a smoother texture, transfer ingredients to a narrow container and blend with a hand blender until desired texture is achieved.
- Spread the spread over 4 slices of bread. Add a few slices of pickled jalapeños, lime zest and fleur de sel.
