Smashed Pea Toast with Dairy Free Cream Cheese and Optional Jammy Eggs

Ingredients

• 1/2 cup cooked peas
• 1 large garlic cloves
• 1 small handful fresh parsley
• 5 large basil leaves
• 1/2 lemon juiced
• 1/4 cup olive oil
• Celtic salt to taste
• Red pepper flakes to taste
• 1/2 of a green onion white part only

• 2 slices gluten-free bread of choice
• Kitehill dairy-free cream cheese
• 1 tbsp olive oil
• Celtic salt
• Red pepper flakes

Instructions

1. In a small saucepan on the stove, boil water. Using a slotted spoon, gently lower two eggs into the boiling water. Set a timer for six minutes (or longer, depending on how well cooked you’d like your eggs).
2. In a blender, food processor or with a handheld immersion blender, add ingredients for the pea mash and blend until combined. I like it to still have a little varied texture but pulse until you reach your desired consistency.
3. Toast two slices of gluten-free bread.
4. Once toasted, spread on the KiteHill cream cheese first and the pea mash.
5. Cut soft-boiled eggs in half and add on top of the toast.
6. Drizzle on olive oil and sprinkle with salt and red pepper flakes.