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Soft-Boiled Egg with Mashed Peas on Toast

The secret to deliciousness in this bright spring crowd-pleaser? A caramelized shallot -- it coaxes the sweetness out of the peas. Spoon the yolk onto the bread for an open-faced sandwich.

  • servings: 6
Photography: Hans Gissinger




  • 1/4 cup extra-virgin olive oil
  • 1 shallot, diced
  • 2 cups peas (fresh or frozen, thawed)
  • 2 tablespoons freshly chopped mint, plus leaves for garnish
  • Coarse salt and ground black pepper
  • 6 large eggs
  • 6 slices multigrain bread, toasted


  1. Step 1

    Heat 2 tablespoons oil in a pan over medium heat. Add shallot and cook, stirring, until caramelized, 3 to 4 minutes. Add peas and 1/2 cup water and cook, covered, until peas are tender but still bright green, 2 to 3 minutes. Mash with a potato masher and add mint and remaining oil. Stir until combined and season with salt and pepper. Set aside.

  2. Step 2

    Place eggs in a small saucepan and cover with water. Bring to a boil and cook 2 minutes. Remove and immediately cut tops using a serrated knife. Season with salt and pepper.

  3. Step 3

    Spread mashed peas on bread and serve with eggs. Garnish with mint.

Whole Living, May 2012



Reviews (1)

  • 4 Aug, 2012

    I'd had this recipe flagged to try for months, and I'm so glad I finally did! It's really easy to pull together and made a light, simple dinner. Definitely a keeper!