2 tbsp chopped mint leaves, plus extra for garnish
2 tsp of extra virgin olive oil, plus extra for drizzling
A good grinding of black pepper
1 tbsp olive oil
How to make
Place all the ingredients for the pea purée in a blender and pulse for 4 seconds, to bring the mixture together.
Place a frying pan over a medium heat, add the olive oil, turning the pan to coat the bottom. Crack the eggs gently into the pan and cook for a couple of minutes, or until set. If you like your eggs over easy, you can turn them for the final 10 seconds of cooking.
Serve by coating each of the rice cakes with the pea purée and topping with the fried eggs. Finish with a generous grinding of black pepper.