Mint Peas and Ricotta Toasts with Poached Eggs
What You Need
Ingredients
Preparation
- Bring water to boil in a HexClad 2 Litre Hybrid Pot. Add the peas and boil until warmed through, 1 to 2 minutes. Drain and rinse under cold water to cool. Drain well.
- Tip the peas into a food processor and add the mint, lemon zest and juice, and 2 tablespoons water. Pulse until chunky but spreadable. Season with salt and pepper.
- Fill a HexClad 5 Litre Saucepan halfway with water and bring to the boil. Crack each egg into a small bowl.Reduce heat to a simmer and tip one egg into the saucepan. Repeat with remaining eggs on opposite sides of the saucepan. Use a spatula to gently lift egg off bottom of saucepan once the white just starts to set. Let cook until white is set and yolk is still runny, about 3 minutes. Using a slotted spoon, remove egg to a plate lined with kitchen paper to remove excess water.
- Drizzle the toasts with the olive oil and spread with the ricotta. Top with the mint peas, poached eggs, and pea shoots, and serve.