English pea toast from Six Seasons: A New Way with Vegetables (page 82) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • rachel_ywqstg on June 05, 2026

    Delicious - a fresh but still filling spring toast. Easy and quick to assemble if you have the ingredients. I love the brightness of the lemon. I used scallions and ricotta cheese, and didn’t have any mint but I still enjoyed this without it. Messy to eat though!

  • clkandel on July 08, 2020

    Delicious! I blanched the just picked peas for 1 minute and used Boursin cheese on the toast.

  • SheilaS on April 26, 2018

    This is quite nice, I'd say more than the sum of its parts, especially with fresh, sweet spring peas. Though it's not finger food, unless you want to chase down a bunch of peas rolling around on your floor. I added a soft-boiled egg on top to turn it into a breakfast or brunch entree.

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