Broad beans on toast with poached egg and parmesan
Sometimes you see a recipe and you just know you want to make it. In this case the recipe for these broad beans on toast with poached eggs and parmesan cheese was staring at me from the cover of my favorite culinary magazine; Delicious. And I just knew I had to make it for lunch.
Broad beans on toast
Broad beans are funny beans and they go by many names. You may know them as fava beans or garden peas. Where the name broad bean comes from is pretty obvious if you take a good look at them. They are rather broad. Now if you have broad beans that are super young it’s fine to eat them with the skin on.
But it can be totally worth your while to double peel them and reveal the bright green beautiful inside of the bean. It is also perfect if the beans are a bit older. The skin will become tougher when they age.
The first time I saw that bright green color I was blown away. It is so beautiful. Of course that also means you will have to peel the beans twice. If you got them with pods, you first remove them from the pod and then you cook them. Once cooked you remove the outer part and are left with a small but beautiful bean.
Double peel
Now as you can see the double peeling of the beans worked fine. You mash about 2/3 of the beans and mix that with the whole beans to get a bit of different texture on your broad beans with toast. But then comes the poaching of the egg. Not my favorite part and in this case the egg looks slightly wonky. Let me assure you that there is nothing wrong with the flavor.
Soft boiled
Of course it is also easier to use a soft boiled egg instead of the poached egg. At least I always find that easier to do. If you do want to go for poaching you can cheat a little by taking a bit of plastic wrap and brushing that with some olive oil. Place it in a small cup and break the egg inside. Wrap the top of the egg casing tightly and carefully lower it in the softly boiling water. Leave it in for about 3 minutes for a soft boiled egg.
Make sure to add plenty of delicious parmesan to the dish and enjoy your lunch!
Broadbeans with poached egg and parmesan on toast
Ingredients
- 400 gr broadbeans peeled
- 2,5 tbsp extra virgin olive oil
- 1 tbsp lemonjuice
- 2,5 tbsp freshly grated parmesan
- 4 large eggs
- 1 ciabattabread
- fresh parsley for decoration
- optional; 2-3 tbsp parsleyoil
- Cook the broadbeans for 3 minutes in a pan with softly boiling water with salt. Rinse under cold water en remove the outer shell of the beans (they should come undone if you sqeeze the edge of the beans)
- Mix the beans with the oliveoil, lemonjuice and half of the parmesan cheese, a little seasalt and black pepper. Puree 2/3 of the beans lightly with a fork, leave the rest whole.
- In a pan add water and bring it close to the boiling point and poach the eggs for 2-3 minutes. In the meantime heat the grill medium to hot. Cut the ciabatta open over the entire length and then cut in two leaving you with four pieces. Lightly toast the pieces, sprinkle a little olive oil on and put the beans on each pcs of toast. Add a poached egg on top and sprinkle with the rest of the parmesan cheese and the parsley leaves. Add salt and pepper and if you want sprinkle with some herbal oil (or olive oil) and serve.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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