Name: Lemon Ricotta & Spring Pea Toasts with Soft-Poached Egg, Mint & Chive
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Modern European / Brunch
Ingredients: 2 large large eggs; 2 slice (about 70 g each) thick slices sourdough bread; 6 tbsp (≈90 g) fresh whole-milk ricotta; 100 g (≈2/3 cup) shelled spring peas; 2 tsp (from 1 medium lemon) lemon zest; 2 tsp extra-virgin olive oil; 2 tbsp fresh mint, chopped; 2 tsp fresh chives, chopped; to taste pinch flaky sea salt; to taste pinch freshly cracked black pepper; to taste pinch crushed red pepper flakes or Aleppo pepper (optional); 1 tbsp (optional) white vinegar (for poaching); 1 tbsp (optional) butter or olive oil (for toasting)

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