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.
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.
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.