for 8 pieces

Pea and lamb’s lettuce spread

150 g	frozen peas
	water, boiling
40 g	lambs' lettuce (e.g. baby lamb’s lettuce)
3 tbsp	olive oil
1 tbsp	lemon juice
2 tsp	sesame seeds
½ tsp	salt

Miso mushrooms

3 tbsp	olive oil
1 tbsp	miso paste
a little	pepper
300 g	mixed mushrooms, halved if necessary

Egg and bread

4	fresh eggs
	water, boiling
8 slice	bread
2 tbsp	olive oil

Topping

125 g	plain organic cream cheese
30 g	lambs' lettuce (e.g. baby lamb’s lettuce)
a little	sea salt

How it's done

Pea and lamb’s lettuce spread

Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, place in a blender. Add the lamb’s lettuce and all the other ingredients up to and including the salt, puree until smooth.

Miso mushrooms

Combine the oil, miso paste and pepper. Mix in the mushrooms. Heat a non-stick frying pan, fry the mushrooms in batches for approx. 3 mins. until golden brown, turning occasionally. Remove, keep warm.

Egg and bread

Soft-boil the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Brush the slices of bread with the oil, fry in the same pan for approx. 2 mins. on each side until golden brown.

Topping

Cover half of the bread slices with the spread and the rest with the cream cheese. Add the mushrooms and/or eggs, top with the lamb’s lettuce. Season with salt.

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