Serves 2
Ingredients
- 4 HECK! Chicken rashers
- 2 large slices sourdough
- 100g petit pois (or garden peas)
- 150g ricotta
- 2 eggs
- 2 tsp garlic (minced or paste)
- 2 tbsp oil (olive or avocado oil)
- Chives, to garnish
- Salt, to season
Method
Bring a pan of water to a boil and add your petit pois. Simmer for 5 minutes, then drain and set aside.
In a large frying pan, heat 1 tbsp of oil and toast your sourdough slices on both sides until golden and crisp. Lay one chicken rasher across each slice of bread and press it down gently. Cook rashers-side down for about 5 minutes, until the chicken is cooked through and the bottom is crispy.
Meanwhile, mash the drained peas lightly in a bowl. Stir in the ricotta, garlic, and a pinch of salt until well combined and creamy.
In the same pan, add a little more oil if needed, then crack in the eggs. Fry for about 2 minutes, or until the yolk is cooked to your liking.
Place each rasher-loaded sourdough slice on a plate, rasher side up. Spoon over the pea and ricotta mixture, then top with a fried egg.
Finish with a sprinkle of fresh chives.