Pour peas into a medium saucepan and cover with water. Bring to the boil and gently simmer until slightly soft. Drain, reserving 1/4 cup of the cooking liquid

Gently pulse the cooked peas with the ricotta and lemon juice. Add the reserved cooking liquid one tablespoon at a time if mixture is too dry. Season to taste

Meanwhile, poach eggs in simmering water (with vinegar if desired) for 3 mins. Drain eggs on kitchen paper towel

Toast baguette, set aside to keep warm

To serve, divide mashed peas between toasted baguettes, top with poached eggs and garnish with mint