Crushed broad bean and pea bruschetta

Brilliant breakfast bruschetta.

  • 35 mins cooking
  • Serves 4 - 8
  • Print
This fresh topping of minted broad beans, peas and poached eggs makes the ideal bruschetta for a tasty and filling breakfast or brunch.


  • 3⅓ cups (500g) frozen broad (fava) beans
  • 1 cup (120g) frozen baby peas
  • ⅓ cup firmly packed fresh mint leaves, shredded
  • 2 cloves garlic, crushed
  • 4 oval bread rolls
  • ¼ cup (60ml) olive oil
  • ½ cup (125ml) white vinegar
  • 8 cold eggs
  • 180 grams marinated persian fetta, drained
  • 100 grams semi-dried tomatoes in oil, drained, chopped finely
  • 1 cup micro mint


  • 1
    Place broad beans and peas in separate heatproof bowls; cover each with boiling water. Stand for 5 minutes; drain. Peel broad beans. Place broad beans and peas in a large bowl; crush coarsely with a potato masher. Stir in mint and garlic; season to taste.
  • 2
    Preheat grill (broiler) to high. Split bread rolls in half. Brush cut side with half the oil. Place bread under grill, cut-side up, for 2 minutes or until lightly toasted. Turn, grill for 1 minute or until browned lightly.
  • 3
    Half-fill a large frying pan with water; bring to the boil, stir in vinegar. Break one egg into a cup, then slide into pan; repeat with another 3 eggs. Return water to the boil. Cover pan, turn off heat; stand for 2 minutes or until egg white is set and yolks are soft. Remove eggs, one at a time, with a slotted spoon; drain on paper towel. Cover to keep warm. Repeat with remaining eggs.
  • 4
    Spoon broad bean mixture on bread rolls; top with crumbled fetta, semi-dried tomato, eggs and micro mint. Drizzle with remaining oil; season with freshly ground black pepper.

More From Women's Weekly Food