Throwing in some tender peas and/or a bit of wild garlic (another two of my favourite spring ingredients) on the mix is a great addition. Just be sure to sweat the wild garlic or quickly blanch the peas if they are not sweet enough to eat raw.
Serves: 2
Prep time: 30 minutes
Cook time: 10 minutes
Photography: Safia Shakarchi
Food Styling: Hattie Arnold
Season: Spring
Ingredients
1 egg with an orange yolk
2 slices of sourdough
2 tablespoons olive oil for serving and extra for toasting bread for breadcrumbs
200g podded fresh broad beans
A small handful of coriander, including leaves and stalks, finely chopped and kept separate
1 shallot, finely chopped
1 garlic clove, crushed
Freshly squeezed juice and finely grated zest of 1 lemon
High quality white wine vinegar, preferably chardonnay, to taste
Extra virgin olive oil
Sea salt flakes and ground white pepper
Method
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Put the egg in a pan of cold water and bring to a rolling boil. Once boiling, remove the pan from the heat and set a timer for 10 minutes, leaving the egg cooking in the warm water with a lid on. This will achieve a hard-boiled egg with a slightly creamy but set yolk.
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When the time is up, remove the egg and place in iced water to stop it from cooking. Once cooled peel and carefully separate the yolk from the egg white. Finely grate both the yolk and the egg white, whilst keeping them separated. Cover and set aside.
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Preheat the oven to 220°C/200°C fan/gas mark 7. Place the sourdough slices into a baking tray and drizzle both sides with olive oil. Toast the bread until golden brown and crispy, allow to cool and roughly chop into coarse breadcrumbs.
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Separate the bigger beans from the little ones, and peel the larger ones. If they’re too firm to peel easily, plunge them into boiling water for 30 seconds, drain and place them straight into iced water to help separate the skin.
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Meanwhile, mix the shallot, garlic and coriander stalks and season with salt and pepper.Heat the 2 tablespoons olive oil in a frying pan over a medium head and add the shallot, coriander and garlic mixture and fry until golden brown. Add half the lemon juice (or more, to taste).
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Turn the heat down and once the coriander-shallot mix is soft, stir in the broad beans.
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Take off the heat and add a splash of vinegar, followed by the coriander leaves, lemon zest and sourdough breadcrumbs from earlier.
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Finally, dress with a drizzle of extra virgin olive oil and the grated egg white and yolk on top.
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