A fresh and vibrant twist on classic guacamole, edamole is packed with protein-rich edamame beans, zesty lime, and a hint of spice. Served on toasted Baker Tom’s rye bread with creamy avocado and a perfectly cooked Cornish egg, this dish makes for a delicious, nourishing breakfast or brunch.
Serves: 4
Ingredients
For the Edamole:
- 500g edamame beans
- ½ red onion, finely chopped
- 2 cloves of garlic, crushed
- 1 small red chilli, finely chopped
- 1 lime, zest & juice
- ½ bunch of coriander, finely chopped
- A glug of Fowey Valley olive oil
- Cornish sea salt & black pepper, to taste
To Serve:
- 1 avocado, sliced
- 4 eggs (poached, fried, or soft-boiled)
- Baker Tom’s rye bread, toasted
- Cornish butter (optional, for spreading)
Method
1. Cook the Edamame Beans
Bring a pot of water to a boil, add the edamame beans, and cook for 5 minutes. Drain and immediately plunge into ice-cold water to keep their bright green colour.
2. Blend Until Smooth
Once the beans are cool, drain them well and place in a food processor along with the garlic, lime zest, lime juice, and a generous glug of Fowey Valley olive oil. Blitz until smooth.
3. Fold in Fresh Ingredients
Finely chop the **red onion, red chilli, and coriander, then stir them into the edamole by hand. This keeps the texture slightly chunky rather than overly smooth. Season with salt and black pepper to taste.
At this stage, the edamole can be stored in the fridge for up to 3 days.
4. Build the Ultimate Brunch Plate
Toast slices of Baker Tom’s rye bread and spread with Cornish butter if desired. Add a generous layer of edamole, followed by sliced avocado.
5. Cook the Eggs
Prepare the Cornish eggs however you like—poached, fried, or soft-boiled all work well. Place on top of the toast and season with an extra pinch of salt and black pepper.
6. Serve & Enjoy!
Finish with a drizzle of olive oil and a squeeze of fresh lime.
Serving Suggestions
- Add toasted seeds or crumbled Cornish goat’s cheese for extra texture and flavour.
- Swap rye bread for sourdough toast or ciabatta for a different base.
- Serve with a side of roasted cherry tomatoes or a handful of fresh greens for a vibrant plate.