The lunch edit 941

Crushed Pea and Ricotta Toast with a Fried Egg

Make crushed pea and ricotta toast with a fried egg, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 3 steps

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Crushed Pea and Ricotta Toast with a Fried Egg, plated and ready to serve. — The finished recipe. Crushed Pea and Ricotta Toast with a Fried Egg

Ingredients 1 to 6 for crushed pea and ricotta toast with a fried egg arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for crushed pea and ricotta toast with a fried egg arranged separately on a dark worktop. — Ingredients 7 to 11. 1 large, about 55 g Egg. 4 g Olive oil. A pinch Chilli flakes. 10 g Parmesan. To taste Salt

Crushed Pea and Ricotta Toast with a Fried Egg, preparation step 1: Boil the peas for two minutes, drain and crush roughly with the ricotta, mint, lemon zest and juice. Season well. — Step 1. Boil the peas for two minutes, drain and crush roughly with the ricotta, mint, lemon zest and juice. Season well.

Crushed Pea and Ricotta Toast with a Fried Egg, preparation step 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. — Step 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.

The finished crushed pea and ricotta toast with a fried egg. — Step 3. Spread the peas thickly on the toast, set the egg on top and finish with the parmesan, chilli flakes and pepper.

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