Crushed Pea and Ricotta Toast with a Fried Egg
Makes 1 serving

INGREDIENTS
150 g Frozen peas
60 g Ricotta
A small handful, chopped Fresh mint
A squeeze Lemon juice
Of half a lemon Lemon zest
1 slice, about 50 g Sourdough
1 large, about 55 g Egg
4 g Olive oil
A pinch Chilli flakes
10 g Parmesan
To taste Salt

METHOD
1. Boil the peas for two minutes, drain and crush roughly with the ricotta, mint, lemon zest and juice. Season well.
2. Toast the sourdough and fry the egg in the oil until the white is crisp at the edges and the yolk is still runny.
3. Spread the peas thickly on the toast, set the egg on top and finish with the parmesan, chilli flakes and pepper.

Contains gluten cereals, milk and eggs.

RECIPE NOTES
Ricotta is a soft, mild cheese at 150 kcal per 100 g, less than half of most hard cheeses. The parmesan on top is there because ricotta on its own tastes of very little.
Peas straight from the freezer are as good as fresh here and rather better than podded ones that have sat around.

Full recipe: https://www.getfuel8.com/recipes/crushed-pea-ricotta-toast-fried-egg
