Egg on Toast, Broad Beans with Herbs & Feta

Broad Beans, Feta, Herbs, Egg - Amelia Freer

This dish is from my #EatInSeason: Summer Inspiration.

This dish is a true celebration of summer. Super fresh, fragrant and surprisingly filling, it makes an ideal breakfast or brunch.

Broad beans are from the legume family, so are a great source of vitamins and minerals, plus they pack a good protein punch. Just one cup of broad beans will give you 13g of protein (that’s more than 2 eggs!). They are also a great source of dietary fibre, combined with the low glycaemic load of broad beans, will really help to fill you up and satisfy your hunger right through until your next meal.

You’ll Need (serves 2)

  • 500g broad beans in pods (= 200g podded but with skins on)
  • 100g peas
  • a few handfuls of rocket
  • a few sprigs of mint, leaves picked
  • a sprig of tarragon, leaves picked
  • zest of half a lemon
  • 40g feta, crumbled
  • 2 eggs
  • gluten free toast, to serve

Step-by-Step

  1. Bring a large pan of water to the boil, take the broad beans out of their long pods and drop them into the water with skins on for 2-3 minutes.
  2. Remove with a slotted spoon to a bowl of cold water. Add the peas to the boiling water for 1-2 minutes (2-3 if frozen) then add to cold water.
  3. Drain and remove the broad beans from their skins with a nip and a pinch.
  4. Combine the rocket, herbs, peas, lemon zest and feta.
  5. Poach the eggs (my perfect poached egg technique is here). Serve with a slice of toast.

Photo credit: Emma Godwin

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