This fresh topping of minted broad beans, peas and poached eggs makes the ideal bruschetta for a tasty and filling breakfast or brunch.
Ingredients
Method
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.
