Pea, avocado and ricotta hot cakes with poached eggs

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Serves: 4


110g essential Waitrose frozen garden peas
250g pack essential Waitrose ricotta
1 avocado, ½ roughly chopped and ½ sliced
100g essential Waitrose self-raising flour
7 eggs, 3 separated
3 tbsp essential Waitrose olive oil
75g pea shoots


1. Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture.

2. Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. (Cook in batches, if needed.)

3. Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.