Ricotta, Smashed Pea, and Hard Boiled Egg Toast

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup shelled peas (roughly ¾ lb)
• 1 tablespoon olive oil
• 2 tablespoon garlic scapes
• 1 tablespoon honey
• 1 teaspoon fresh thyme
• salt and pepper
• 2 tablespoons ricotta cheese
• 2 slices bread
• spinach
• hardboiled egg
• parmesan
• Olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water with a pinch of salt to a boil, add the shelled peas, and cook for 3 minutes until tender. Drain well.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic scapes and cook for 3 minutes until softened.

3. Add the spinach to the skillet and cook for 1 to 2 minutes until wilted.

4. Add the peas, fresh thyme, a pinch of salt and pepper to the skillet. Mash coarsely with a fork or potato masher, about 2 minutes, then stir in the honey and remove from heat.

5. Toast the bread slices until golden, about 3 minutes total.

6. Spread the ricotta cheese over the toast, then spoon the smashed pea mixture on top.

7. Slice the hardboiled egg and arrange it over the toast. Grate parmesan over the top.

8. Drizzle with the remaining olive oil, season with a little more salt and pepper, and serve warm.