This months #TheRecipeRedux was themed or less. I had to come up with a simple recipe with only 7 ingredients, I’m not one for complicated recipes so this was pretty easy.
If you’re like me, I can’t stand the fact that when you go out to a café to eat breakfast or brunch, the prices on a simple dish like smashed avocado on toast is astronomical. It’s a complete rip off.
Ever since I got interested in living a slow meaningful life and financially free from debt, my husband and I decided to avoid eating out. If you don’t mind cooking, why not just save your money and eat at home?
This smashed avocado, cannellini bean and pea on toast recipe is perfect to replace café purchased Breakfast, without the cost!
My quick tip is to prepare the pea and cannellini bean paste a head of time, if you want to save time. You can even do it the night before and eat it chilled. I usually make up a big container and used it over a number of days.
Smashed avocado, cannellini & peas on toast
Ingredients- serves 2
- 1 avocado
- ½ cup baby peas
- 1 tbsp extra virgin olive oil
- 6 sliced cherry tomatoes
- ½ tsp crushed garlic
- 420g cannellini beans
- 4 slices wholegrain, ancient seed baton
Place the baby peas in a pot of boiling water. Let the peas boil for 2-3 minutes until softened, remove from heat before the water turns green. Strain the water away from the peas and place the peas into a food processor.
Using a sieve, drain the tin of cannellini beans. Place the cannellini beans in with the peas in the food processor. To the food processor, add the crushed garlic and olive oil. Press start and let it process for 1-2min. I like to keep the paste chunky, rather than smooth and completely blended.
Slice 4 pieces of the baton and place the bread into a toaster. When the cannellini paste is at your desired consistency, spread it on the toast generously. Top the toast with sliced or mashed avocado and cherry tomatoes. Serve warm or cold.
Enjoy your breakfast 🙂