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

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


For the smashed peas:

  • 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

For the toast:

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


  • 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).
  • 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.
  • Toast two slices of gluten-free bread.
  • Once toasted, spread on the KiteHill cream cheese first and the pea mash.
  • Cut soft-boiled eggs in half and add on top of the toast.
  • Drizzle on olive oil and sprinkle with salt and red pepper flakes.

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