Spring bread with avocado-pea spread

Ingredients

To toast:

• your favorite whole wheat or sourdough bread (I recommend multigrain from Zrnko Zrno)

For the avocado-pea spread:

• 1 ripe avocado
• 1/2 cup fresh or thawed peas
• Juice from half a lemon
• Salt and pepper to taste
• A little olive oil (optional)

For decorating:

• A few radishes, sliced thinly
• 2 eggs per serving
• A little white vinegar (for poaching)
• Grated or crumbled feta
• Fresh herbs (e.g. parsley or chives) for garnish
• Pea sprouts (optional)

Method

1. To prepare the spread: in a blender or stick blender, combine the avocado, peas, lemon juice, salt, pepper and olive oil, if using. Blend until the spread is smooth but still retains some texture. Adjust seasonings to taste.
2. To prepare the toast: toast the bread slices in a pan or in the oven.
3. Poaching the egg: fill a small saucepan with water and add a few drops of white vinegar. Bring the water to a gentle boil. Crack the eggs into a small bowl and carefully place them in the boiling water. Cook for approximately 3-4 minutes for eggs with runny yolks, or longer if you prefer a firmer center. Then remove the eggs with a slotted spoon and drain on a paper towel.
4. To assemble the toast: spread a generous layer of avocado-pea spread on the toasted bread slices. Add thinly sliced radishes on top of the spread. Place poached eggs on top and finally sprinkle with crumbled feta. Garnish with fresh herbs to add freshness and colour.
5. Extra flavour: Pickled radishes are great here too (Wash them and cut them into thin slices. In a small saucepan, mix vinegar, water, honey (or maple syrup) and salt. Heat over medium heat until the honey and salt dissolve. Place the radish slices in a clean jar and add the mustard seeds. Pour in the warm brine. Close the jar and let the radishes marinate at room temperature for at least 30 minutes. However, they will taste best after a few hours in the fridge.