Delicious and easy to make although the double peeling takes a bit of work
Course lunch
Cuisine Lunch
Keyword broad beans, eggs, parmesan
Diet vegetarian
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 4people
Calories 522
Ingredients
400grbroadbeanspeeled
2,5tbspextra virgin olive oil
1tbsplemonjuice
2,5tbspfreshly grated parmesan
4large eggs
1ciabattabread
fresh parsley for decoration
optional; 2-3 tbsp parsleyoil
Instructions
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.