Mushy Peas + Sweet Onions on Pumpkin Bread

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Adjust Servings:
4 pumpkin bread slices
Mushy Peas:
3/4 cup boiled peas
1 tbsp milk
1 tsp olive oil
1 garlic clove
1 tsp salt
1 tsp dried thyme
1/2 cup caramelised onions
crumbled goat cheese
salt + pepper
fresh thyme to garnish

Mushy Peas + Sweet Onions on Pumpkin Bread

  • Serves 2
  • Medium


  • Mushy Peas:



Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series


An open sandwich is a great way of having that bread, while still going slightly easy on the hips. One slice, instead of two, not only halves the carbs, but also turns into a fancy visual treat.

Today, we’re meddling with mushy peas – an oh-so-British item, usually served with fish and chips; but is so versatile and colour is a simply divine addition on any plate. It’s also a far better alternate than mashed potatoes, and is a better play on the eyes. Team the subtle flavour of peas and just a little bit of garlic, against the slightly sweet pumpkin bread by Le Artisan Boulangerie, along with sweet caramelised onions and pungent goat cheese – simply fabulous. Each component can be made beforehand, fairly quickly, with minimal effort. The result is worth every minute!

P.S. These mushy peas work great as a side dish to pasta, tikkas, rice concoction, grilled veggies!

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Photo Credits: The Kitchen Trail

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Mushy Peas

Place the peas, milk, olive oil, garlic, thyme and salt in a food processor and give a few pulses to create your mushy peas. You can choose the consistency – smooth or slightly chunky.



Toast the slices of bread.
Spread some of the peas on each slice, followed with some caramelised onions.
Crumble some goat cheese on top and sprinkle some salt, pepper and fresh thyme.

Kamini Patel

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