Avocado Toast Just Got More Interesting (and Delicious) with This Bali-Inspired Recipe

inside elsewhere avocado toast

Photo: Courtesy of Inside Elsewhere

You know when you eat something so good that you’re actually sad while you’re eating it because you know it will eventually be gone? And, as soon as it’s over, you want to eat it again—not just the next day or even at your next meal, but, like, immediately.

That’s the way it is with Peas Please, a seemingly simple but extraordinarily tasty dish served up at Crate Cafe in Canggu. The feta, egg, avocado, pesto, and toast concoction was our go-to breakfast while staying in the Balinese surf town. So delicious and satisfying is Peas Please, that upon discovering it we had absolutely zero desire to try any of Crate Cafe’s other awesome-looking brekkies—and they serve fresh dragon fruit acai bowls, for goodness sake.

Alas, like all good times elsewhere, even delicious streaks of out-of-town breakfast-eating must end some time. We left Canggu with heavy hearts, for sure—but not before taking copious notes on how to re-create our favorite extreme avocado toast at home.


2 thick slices of good sourdough bread, lightly toasted
2 eggs (super fresh if poaching)
1/2 cup fresh or frozen green peas, lightly cooked
1 avocado, sliced
4oz basil pesto
1/4 cup crumbled feta
1/2 cup fresh spinach
olive oil
salt and pepper
lemon wedges


To prep the spinach: In a small frying pan, gently sauté spinach in a small amount of olive oil until just wilted. Remove from pan with a slotted spoon, cover to keep warm and set aside.

To poach the eggs: Heat about 2 cups of water in a small saucepan until boiling; once boiling turn down to low simmer. Add a little splash of vinegar to the water. Crack one egg into a small bowl, then carefully and slowly slip it into the simmering water. Cook about 4 minutes, then gently remove from water with a slotted spoon and place on paper towel. Set aside, then repeat cooking process with second egg.

To assemble the toasts: Place each slice of lightly toasted bread on a plate. Scoop 1/2 the spinach onto each toast, then layer with avocado slices, crumbled feta, and cooked peas, dividing everything evenly between portions. Top with poached egg and drizzle with pesto; add salt and pepper to taste.

To serve: Garnish with a lemon wedge and eat immediately!

Good to know:

This recipe serves two but can easily be doubled. Try it with fried or scrambled eggs instead of poached if you’re feeling lazy! Keep your breads warm in the oven under low heat while you’re cooking everything else.

Inside Elsewhere avocado toast

Photo: Courtesy of Inside Elsewhere

Inside Elsewhere is a travel website dedicated to free spirits near and far. From Bali to Brooklyn and everywhere in between, Christina Pérez and Thomas Beckner explore the best places to stay, eat, shop, and play. Let’s get out of here. Follow along on Instagram at @inside_elsewhere.