Need a quick, easy, mouthwatering breakfast or snack? This tasty recipe for Scrambled Eggs on Toast features peas and feta for a fresh spring twist.
Happy SPRING! (Insert me jumping up for joy and doing a crazy Happy Spring dance here).
I get so ridiculously GIDDY when spring rolls around. It’s not like winters are terrible in Portland, although some argue that the grey goes on for days. I just love everything that Spring represents: more color in nature, longer days, more fresh, yummy fruits and veggies in season, pretty patterns everywhere, spring cleaning…
Yesterday, I shared my recipe for Blackberry Citrus Ricotta toast. It’s the perfect breakfast, snack, or appetizer with a touch of spring sweetness to it.
Today, I’m sharing a more savory toast that celebrates one of my fave spring veggies – spring peas! It is super easy to whip together but SO delicious and satisfying.
Pick a Bread, Any Bread
First, I’ve noticed that a lot of toast recipes out there call for fancy bread. Baguettes, pumpernickel, olive bread.
Those are great for party toasts, but let’s get real: I don’t buy those breads on a regular basis. When I make everyday toast, I grab whatever bread we already happen to have on hand, which is usually sliced wheat bread for the kids’ lunches.
Now, we do like a variety of different kinds of sliced wheat breads. This spring scramble toast goes really well with the Franz Bakery Great Hemp Seed bread, which I actually created this recipe for originally (note: this is not a sponsored post; Franz Bakery has been a recipe development and food photography client of mine, separate from the blog). So a heartier sliced bread like that works really well with this kind of toast, which has a heavier topping and savory flavors.
Scrambled Eggs on Toast with a Spring Twist
This scrambled eggs on toast dish starts with fluffy scrambled eggs, then is topped with a sprinkling of fresh spring peas, chopped mint leaves (which also remind me of spring!), and feta cheese.
Dairy-free option: swap out the regular feta cheese for Daiya’s Monterey Jack or Smoked Gouda block cheese.
A dash of salt and pepper, and you’re ready to dig in to this hearty spring scramble on toast!
It’s amazing how something so simple can be SO satisfying. The saltiness of the feta blends beautifully with the savory fluffy eggs, while the mint brightens up the whole dish.
Enjoy this spring scramble for breakfast, lunch, an afternoon snack, a light dinner, or serve it for a weekend brunch with friends.
Scrambled Eggs on Toast With Peas and Feta Recipe
Scramble Eggs on Toast With Peas and Feta
- 4 slices hearty wheat bread
- 4 eggs
- 1 tbsp almond milk
- 1 tbsp butter
- 1/4-1/2 cup fresh spring peas
- 1/4 cup crumbled feta cheese
- 1 tbsp mint leaves, finely chopped
- dash salt & pepper
- In a medium bowl, whip together eggs and almond milk until eggs are fully beaten and milk is incorporated.
- Heat a large skillet to medium-high, then add butter. Once the butter is melted, slowly pour in the egg mixture and make scrambled eggs.
- Remove eggs from heat. Place an even amount over each slice of bread.
- Sprinkle a handful of peas over each slice.
- Add preferred amount of crumbled feta over each slice.
- Top each slice with a sprinkling of freshly chopped mint leaves, about 1 teaspoonful per slice. Salt and pepper to taste. Eat up!
If you make this recipe, share it on Instagram with #UrbanBlissLife and tag @UrbanBlissLife. I’d love to see what you make! And if you like this recipe, please do me a huge favor and leave a star rating. Thank you, sweet friends!
Happy Spring, everyone! Stay tuned for more spring toast recipes later this week, using more of my favorite spring veggies!