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!
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- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Servings: 2 to 4
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
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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.
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