Swap avocado for a cheaper, tastier green veg that works perfectly on toast

Avocado toast has become a breakfast favourite in households across the country. Its creamy texture, subtle nutty flavour and versatility with eggs, salmon, or honey have made it a go-to choice for many. But food experts are now highlighting an alternative green vegetable that could be even more delicious, easier to prepare, and far cheaper.

Frozen peas, a humble staple in many kitchens, are being hailed as a game-changer for morning toast. Packed with flavour and nutrition, they can be turned into a smooth, vibrant spread that pairs perfectly with bread and toppings. BBC Good Food chef Liberty Fennell has shared her recipe for "Non avo toast," a pea-based guacamole that she describes as a perfect substitute for avocado.

The recipe takes less than 30 minutes to prepare, with under 10 minutes of cooking time, and can serve up to four people. For those with smaller portions, ingredients can be adjusted accordingly.

To make the pea guacamole, cook 250g of frozen peas in boiling water for two to three minutes until tender but still bright green. Drain and rinse under cold water to cool.

Then blend the peas with lime juice until smooth. Mix in two tablespoons of full-fat Greek-style yoghurt, 30g of pickled jalapeño chillies, half a small red onion, a garlic clove, 15g of fresh coriander, and an optional red chilli. Season with salt and freshly ground black pepper to taste.

The spread can be layered onto toasted bread and topped with poached or boiled eggs. Olive oil and a dash of hot chilli sauce add extra flavour. The pea guacamole will keep in the fridge for up to five days, making it a convenient option for busy mornings.

The dish has received widespread praise from food enthusiasts. Bloggers and home cooks have shared their own variations online, swapping coriander for mint or combining peas with edamame.

One reviewer called it "fresh and delicious" and highlighted the dish's visual appeal when served in a white bowl. Another described it as "a great alternative to avocado guacamole" and praised its accessibility, noting that frozen peas are easier to keep on hand than ripe avocados.

Fennell's recipe shows that simple ingredients can transform a breakfast staple into something exciting. With the pea guacamole, toast is no longer just a vehicle for avocado, it becomes a bright, flavoursome canvas for a spread that is easy, affordable, and full of green goodness.