Prep: 10 minutes
Cook: 10 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 113 | Recipe by: Foodbank |
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Mashed Peas with poached eggs
Ingredients:
Method:
- 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
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