Preparation

1. Bring water to boil in a HexClad 2 Litre Hybrid Pot. Add the peas and boil until warmed through, 1 to 2 minutes. Drain and rinse under cold water to cool. Drain well.
2. Tip the peas into a food processor and add the mint, lemon zest and juice, and 2 tablespoons water. Pulse until chunky but spreadable. Season with salt and pepper. 
3. Fill a HexClad 5 Litre Saucepan halfway with water and bring to the boil. Crack each egg into a small bowl.Reduce heat to a simmer and tip one egg into the saucepan. Repeat with remaining eggs on opposite sides of the saucepan. Use a spatula to gently lift egg off bottom of saucepan once the white just starts to set. Let cook until white is set and yolk is still runny, about 3 minutes. Using a slotted spoon, remove egg to a plate lined with kitchen paper to remove excess water. 
4. Drizzle the toasts with the olive oil and spread with the ricotta. Top with the mint peas, poached eggs, and pea shoots, and serve.