Sautéed broad beans with a poached egg

GILL MELLER’S SAUTÉED BROAD BEANS WITH A POACHED EGG

This is one of Gill’s favourite ways to enjoy this very special seasonal vegetable. Salty pieces of crispy bacon are a delight with the beans, but it’s not a requirement – you can leave it out or try replacing it with slices of spicy chorizo sausage instead.

Preparation time 10 minutes (longer if podding broad beans) | Cook time 20 minutes | Serves 2

INGREDIENTS

2 tbls of olive oil

1kg of broad beans in the pod, or use 300 – 400g of organic podded beans

4 cloves of garlic

8 rashers of organic streaky bacon, roughly chopped

1 small handful of parsley leaves, chopped

A small handful of chives, finely chopped

A few fennel tops, chopped (optional)

2 very fresh Stonegate Estate Organic eggs

A dash of cider vinegar

METHOD

  1. Start by podding the broad beans. If the beans are older and bigger, you may want to blanch them in boiling water and pop them out of their skins as they tend to be tough. If the pods have been freshly picked and are nice and fresh, you shouldn’t need to worry about this. If you’re using frozen broad beans, they always seem to be tender anyway.
  1. Set a pan down over a medium high heat. Add the oil and when it’s hot, add the chopped bacon. Fry the bacon until it’s beginning to crisp round the edges then add the slivered garlic and broad beans. Toss them about the pan once or twice before seasoning them all over with salt and pepper. Cook the beans for 3-4 minutes stirring regularly, then add the chopped herbs.
  1. At the same time bring a separate pan of fresh water to the boil. Add a 2 tbls of cider vinegar to the water. This is your egg poaching pan. You might have a favourite poaching pan, but if not look for something about 15-20 cm high by 15-20 cm wide.
  1. When the water is boiling, twirl a spoon in the water to make a mini whirlpool. Crack the eggs into the simmering whirlpool, turn the heat down to min and cook for 3-4 mins. Remove the eggs carefully with a slotted spoon. Keep warm. Remember: The fresher the egg – the better they poach.
  1. Spoon the beans out onto 2 warm plates or pile on to buttered toast. Top with a perfectly poached egg and serve at once.
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