Non avo toast recipe
 If you're looking for an alternative to avocado, this blended pea guacamole is the perfect substitute. Each serving provides 275 kcal, 17g protein, 30.5g carbohydrates (of which 3g sugars), 8g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional)salt and freshly ground black pepper 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed 15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional) salt and freshly ground black pepper 4 slices of bread, toasted4 free-range eggs, poached or boiled olive oil, for drizzling (optional)hot chilli sauce (optional) 4 slices of bread, toasted 4 free-range eggs, poached or boiled olive oil, for drizzling (optional) hot chilli sauce (optional) Method Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth.Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like.