Peas On Toast

Peas On Toast

Peas on toast sounds simple, and yeah, it kind of is, but trust us, this version is anything but boring. We've taken the humble pea and given it a proper upgrade with miso, lime, green chilli and spring onion, and the result is this bright, punchy, creamy spread that tastes incredible on a thick slice of toast. The miso brings this deep savoury richness, the lime keeps it fresh and zingy, and the sesame salt on top is a little touch that makes a huge difference. We genuinely make this more than we'd like to admit. If you want a breakfast that feels a bit special without taking all morning, this is the one.

Cook: 20 min
Serves 2

Before You Start

  • Blender
  • Pestle and mortar
  • Colander

Ingredients

  • 300g peas
  • 1 tbsp miso
  • 2 spring onions
  • 1 green chilli
  • ½ lime
  • 1 tsp salt
  • 2 tbsp white and black sesame seeds
  • pinch of flakey salt
  • thickly sliced sourdough

Method

1

Make the miso peas

  • Boil a pan of salted water and blanch the peas for 2-3 minutes until cooked through and refresh them under cold running water, this will stop them cooking and keep their bright green colour.
  • Loosen the miso paste with a splash of water, then add to the peas with sliced spring onion, chopped green chilli, lime juice and salt.
  • Blend the ingredients together.
  • Season to taste.
2

For the sesame salt

  • Toast the sesame seeds in a dry frying pan for 5 minutes, until golden and nutty smells are released.
  • Grind the sesame seeds in a pestle and mortar, then stir through the salt.
  • This will make more sesame salt than you need for this recipe, but it’s delicious sprinkled over almost anything!
3

Serve

  • Spread the miso peas onto your toast and sprinkle with sesame salt.

Tips & Variations

  • Get the blend right: We like to pulse the peas rather than blending them completely smooth. You want a bit of texture in there, something between a smash and a puree. It makes it feel more substantial and honestly just looks better on the toast.
  • Bread matters here: This is really good on sourdough that's been properly toasted so it holds up to the topping. A floppy slice just won't do it justice. Henry always goes for a thick-cut slice and toasts it twice to get it really crisp.
  • Turn up the heat: If you like a bit more fire, Ian always adds an extra half a chilli. The lime juice balances the heat really nicely so don't be shy with either of them.

Why This Works

The trick here is loosening the miso with a splash of water before mixing it into the peas. It distributes way more evenly that way and you get that umami depth in every single bite rather than just hitting a salty pocket. Blanching and then refreshing the peas under cold water is also key, it keeps them that brilliant vivid green and stops them going mushy before you blend them.