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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