Golden Whole Grain Toasts with Lemon Pea Cream, Crisp Radishes, and Dill Scrambled Eggs

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Arrange the whole grain bread slices on a baking tray, brush both sides with 2 tablespoons (30 ml) olive oil, and bake for 8 to 10 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp.

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   2. While the bread bakes, bring water to a boil in a small saucepan. Add the green peas and cook for 2 minutes; drain immediately.

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   3. Blend or process the cooked peas with the Greek yogurt, garlic, lemon zest, 2 tablespoons (30 ml) lemon juice, the remaining tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and thick.

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   4. In a medium bowl, whisk the eggs with the milk, the remaining salt, the remaining black pepper, and 1 tablespoon of the chopped fresh dill.

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   5. Heat a nonstick skillet over low heat and melt the butter. Pour in the egg mixture and cook slowly, stirring with a spatula, for 3 to 5 minutes until soft and creamy scrambled eggs form. Remove from the heat before they dry out.

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   6. Spread each warm toast with a generous layer of lemon pea cream. Divide the scrambled eggs over the top.

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   7. Finish each serving with the sliced radishes, the remaining fresh dill, and the chopped chives. Serve immediately.

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   8. If you want to lightly warm the radishes, place them in the turned-off but still warm oven for 1 minute, about 95 °C / 200 °F, after toasting the bread.