Ingredients
250g broad beans, podded weight½ fennel, grated
50g toasted flaked almonds
2 tbsp parmesan, grated
1 lemon, juice and zest
Small bunch of mint leaves, finely chopped
4 tbsp olive oil
Pinch of Cornish Sea Salt & Peppery blend
4 eggs
1 tbsp cider vinegar
Sourdough, toasted
Watercress to garnish
Instructions
Step 1. Remove the broad beans from their pods and boil for 2-3 minutes in salted boiling water. Then drain in a colander and place into a bowl of iced water to shock them and cease cooking. Remove half of the broad beans from their outer shells and keep them to one side to add in later.
Step 2. In a food processor blitz the remaining beans and their shells with grated parmesan, lemon juice and zest, grated fennel and almonds. Pour in olive oil and pulse until you have a coarse looking texture. At this point fold in your reserved green broad beans for a bright pop of colour and season to taste with Cornish sea salt and pepper blend.
Step 3. For the poached eggs add 1 tablespoon of cider vinegar to a saucepan of boiling water and poach your egg for 3-4 minutes. Serve the smashed broad beans on a slice of toasted sourdough with a poached egg on top. Garnish with edible springtime flowers like primroses and a handful of watercress.
