Mint Peas and Ricotta Toasts with Poached Eggs

Preparation

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Bring water to boil in a HexClad 2QT/2 L Hybrid Saucepan. Add the peas and boil until warmed through, 1 to 2 minutes. Drain and rinse under cold water to cool. Drain well.
2. Tip the peas into a food processor and add the mint, lemon zest and juice, and 2 tablespoons of water. Pulse until chunky but spreadable. Season with salt and pepper. 
3. Fill a HexClad 5.5QT Hybrid Deep Sauté Pan halfway with water and bring to the boil. Crack each egg into a small bowl. Reduce heat to a simmer and tip one egg into the saucepan. Repeat with remaining eggs on opposite sides of the saucepan. Use a spatula to gently lift egg off bottom of saucepan once the white just starts to set. Let cook until white is set and yolk is still runny, about 3 minutes. Using a slotted spoon, remove egg to a plate lined with kitchen paper to remove excess water. 
4. Drizzle the toasts generously with oil and spread with the ricotta. Top with the mint peas, poached eggs, and pea shoots, and serve.