Читать книгу Kitchen Memories - Lucy Boyd - Страница 9

750g fresh young broad beans in their pods

3 garlic cloves, peeled

1 tbsp freshly grated Parmesan cheese

2 tbsp extra-virgin olive oil

200g podded fresh peas (about 500g unpodded)

1 sprig of fresh mint, washed and dried

2 dried red chillies, crushed

4 slices of sourdough bread

4 good-quality fresh eggs

1 handful of rocket, washed and dried

sea salt and black pepper

Pod the broad beans and put in the pestle and mortar with two of the garlic cloves and pound to a rough paste. Add the Parmesan, then stir in the extra-virgin olive oil and season with salt and pepper.

Put a pan of water on for the eggs and bring to a simmer. Preheat the grill or griddle. Blanch the peas in boiling water with the mint for a couple of minutes or until the water returns to the boil. Drain, then season with salt and pepper and a little chilli.

Grill the sourdough on both sides, then sweep the remaining garlic clove lightly over one side of each slice. Place a slice on each plate and spoon the broad bean mixture onto the bruschetta, keeping it light and lively.

Break the eggs into the simmering water and poach until the egg white is no longer clear and has solidified. Using a slotted spoon, transfer the eggs to kitchen paper and dab away any excess water. Place an egg on each bruschetta, tear the rocket leaves in half and place on top, then scatter the peas over.