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.