Whipped Ricotta Snap Pea Toast

Whipped Ricotta Snap Pea Toast

• 8 oz ricotta
• 4 sliced bread, toasted
• 2 tablespoon Mike’s Hot Honey
• 1 cup sugar snap peas, sliced thin
• 1 tablespoon olive oil
• Pinch flaky salt
• 8 eggs, soft boiled

1. Place the ricotta into the bowl of a food processor. Whip for 3 minutes until smooth. 
2. Evenly distribute the ricotta to each slice of toasted bread. Drizzle with Mike’s Hot Honey. 
3. In a small bowl, toss the sliced peas with olive oil and salt. Top each slice of ricotta toast with a 1/4 cup of peas. 
4. Serve the snap pea toast with a side of soft boiled eggs.