Toast topped with spring vegetables and a poached egg – what could be easier? Bean and egg crostini
Serves: 2
Skill level: Easy peasy




    • 200g (7oz) fresh broad beans


    • 1 tablespoon virgin olive oil


    • 1 tablespoon freshly grated Parmesan cheese


    • Dash of lemon juice


    • Salt and freshly ground black pepper


    • 2 large slices ciabatta bread, griddled


    • 2 medium eggs


    • Parsley, to garnish






    1. Cook the beans in boilining water for 3 minutes, then drain them and cool them under running cold water, then peel off the skins.


    1. Pour the olive oil into a bowl and add the beans and most of theparmesan. Add the lemon juice and seasoning and mix well.


    1. Mash the bean mixture a little, then pile onto the griddled ciabatta.


    1. Poach the eggs and place one on top of each round of toast. Sprinkle over the remaining Parmesand and some seasoning and parsley leaves.


    1. Serve immediately.


Recipe by Kate Moseley