Scrambled Egg & Pea Toast
We have been buying a lot of fresh peas this summer, and they have been so delicious sautéed in butter and sprinkled with salt and pepper. This has become one of our staple side dishes of the summer.
We made the peas one night during the week, and we had so many left over that we decided to save them and do a scrambled egg recipe with them! We decided to make our new scramble on a Saturday morning at the beach for brunch. We went to our shore town’s farmers market which is every Saturday morning. We love going to walk around and buy all the fresh fish, vegetables, fruits, and baked goods. That day we picked up a fresh loaf of thick cut Italian bread and decided to do a scrambled egg toast with the peas!
This recipe came out delicious. We had never tried scrambled eggs with peas before, and it certainly did not disappoint. We also grow a fresh basil plant on our deck every summer at the beach, so the basil in this dish made for the perfect touch!
a. Ingredients:
4 eggs
8 oz of fresh peas
4 tbsp of butter; divided
¼ cup of fresh basil; chopped
Salt and pepper to taste
2 slices of thick Italian bread
b. Directions:
Sauté the peas in a medium skillet for approximately 5 – 7 minutes with 2 tbsp of butter adding salt and pepper; set aside
Beat the eggs, adding salt, pepper, and basil
Melt the remaining 2 tbsp of butter in medium non-stick skillet; scramble the eggs, when they are almost cooked add the peas
Top the toast with the scrambled eggs and sprinkle with red pepper flakes
