As I go through the week, my fridge becomes an exploratory expedition. I like to keep things organized, but there are some days that one thing or another gets shifted to accommodate leftovers or something. On one of my exploratory missions I found some baby beets that I haven’t played with yet. After consoling the little guys and apologizing for my negligence, I decided to add them to breakfast.
Beets are a natural pair with feta cheese and with a little crumble with some boiled, cubed beets, they are great on basically anything. Along the fresh snap of summer peas and eggs, it’s all a textural and flavourful union of joy on any morning! Enjoy!
Feta Beets and Cheesy Pea Egg Sandwich
For the Feta Beets:
4 baby beets (or one medium beet), peeled and cubed into 1 cm (1/2″) dice
75g/3 oz feta cheese
In a small pot over medium high heat, bring 3 cups of water to a boil. Add the cubed beets, cover with a lid, reduce heat to medium low and simmer for 15-20 minutes until tender. Drain away the water and add the cooked beets to a medium bowl. Stir in the crumbled feta cheese and set aside.
For the Cheesy Pea Eggs:
2 tsp oil + 2 tsp butter
4 large eggs, beaten
1/4 cup shelled fresh peas
50g/2 oz gruyere cheese, finely cubed or shredded
In a large nonstick pan over medium heat, add the oil and butter. When the butter has melted and gone bubbly, add the beaten eggs. Shake the pan while stirring the eggs with a rubber spatula. When the eggs are about halfway done, add the peas and cheese, stir and fold the eggs and when the eggs are three-quarters of the way done, turn off the heat.
To assemble the sandwich, toast four slices of whole wheat sandwich bread and spread them with your favourite mayo/aioli (I used some of my Roasted Red Chilli Mint Aioli but any mayo is fine). Divide the Cheesy Pea Eggs over two of the slices of toasted sandwich bread. Divide the Feta Beets over the eggs and top with the remaining toasted sandwich bread. Serves 2.