Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.4 (8 votes)
Recipe by: Foodbank
Support the brands that support Foodbank Australia. This recipe is made with McCain Frozen Peas.
Credit: Whisk Media Group

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Mashed Peas with poached eggs
  1. 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
  2. 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
  3. Meanwhile, poach eggs in simmering water (with vinegar if desired) for 3 mins. Drain eggs on kitchen paper towel
  4. Toast baguette, set aside to keep warm
  5. To serve, divide mashed peas between toasted baguettes, top with poached eggs and garnish with mint
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