Smashed Pea & Lemon Bruschetta with a poached egg and pancetta

Recipe

150g frozen peas or fresh if in season

120g fresh ricotta

1/2 small garlic clove minced

3 tbsp extra virgin olive oil plus more for drizzling

Zest of 1/2 lemon

Juice of 1/2 lemon

2 slices sourdough or ciabatta bread

A hand full of fresh mint and parsley

150g pancetta (cut in to lardons)

Salt and freshly ground black pepper to taste

20g parmesan

Chili flakes or cayenne to season the egg. (Optional)

Method

Boil water and pour over frozen the peas. Leave for 20 seconds then drain and refresh under cold water.

Finely chop half of the herbs.

Fry the pancetta in a little oil until crispy.

In a bowl mash the peas, leaving some texture. Stir in the minced garlic, chopped herbs, olive oil, lemon zest and lemon juice, ricotta salt and pepper.

Rub toasted sourdough with a garlic clove and drizzle with olive oil.

Tops with Pea ricotta smash, a poached egg, pancetta, picked herbs and a little grated parmesan.