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Broad Bean Parmesan And Poached Egg on Toast

September 16, 2011

It is broad bean time in South Africa and my tastebuds are clapping their hands! For the first time ever I have actually grown my own broad beans in a container on my patio and they are rewarding me richly for the care and love shown to them throughout the winter months! This morning early I was looking at JungleFrog Cooking for some photographic tips and inspiration and I came across an old post  there with broad beans on toast topped with a poached egg (original recipe from Delicious magazine Aug 2008 issue). I simply had to have it for my breakfast so I stepped out onto the patio, picked myself a big bunch of broad beans, podded them and proceeded to make this simple but delicious meal.

POACHED EGG AND BROAD BEAN PARMESAN PUREE ON TOAST WITH PARSLEY OIL

Adapted by me from original recipe 

Serves 1

80 g Broad Beans (podded)

10ml Olive Oil

5ml Lemon Juice

Freshly cracked Black Pepper

Freshly grated Parmesan Cheese – I used about 5ml

Handful of fresh parsley (no stalks)

65ml Olive Oil

1 Free Range Egg

1 Slice of Wholewheat Bread – toasted and buttered

Tip the podded broad beans into a small saucepan of rapidly boiling salted water for about 3 minutes. Drain and allow to cool slightly so you can handle them then squeeze each bean out of the thick shell so that all you have is the bright green sweet inner bean halves. Discard shells.

Finely chop the parsley leaves then using a pestle and mortar pound them with half the olive oil. Drip the rest of the oil on while pounding to make a bright green oil. Set aside

Using a fork mash half the beans roughly with the rest of the olive oil, lemon juice, black pepper and parmesan then add the rest of the whole beans and mix together. Set aside

Poach the egg in a small saucepan of boiling water (reduce the heat to simmer) for about 2 to 3 minutes. You want the white to be cooked and the yolk to be runny.

Scoop the broad beans onto the toast, drizzle with some of the parsley oil, top carefully with the drained poached egg.

Garnish with some parmesan shavings and some freshly cracked black pepper and a pinch of salt flakes. Be careful with salt as the parmesan  is fairly salty

Enjoy!

Have a good weekend everyone,

browniegirl xx

20 Comments leave one →
  1. September 16, 2011 1:54 PM

    This post makes me happy 🙂

  2. September 16, 2011 1:55 PM

    scrummity! I need to plant some 🙂

    • September 16, 2011 2:15 PM

      Thanks Tandy! They are very rewarding. Im so sorry I didnt plant TWO troughs full…I love broad beans 🙂

  3. September 16, 2011 2:57 PM

    Yummy! Well done, Colly!

  4. September 16, 2011 2:57 PM

    I must plant some! Will they grow if I plant now?! 🙂

    • September 16, 2011 3:23 PM

      Maybe a little late in the season but if you could find some small plants at the nursery? I’m thinking of planting more myself as I only planted one trough full…I want more 🙂 I guess we will never know if we don’t try hey Hayley? Let me know how yours goes xx

  5. September 16, 2011 4:26 PM

    Looks so yum! Definately a healthy alternative to a fry up I’d say! YUM!

  6. September 16, 2011 6:17 PM

    I’ve never seen poached eggs served like this and it’s a shame cause this looks amazing! Will have to try this soon — thanks for posting!

    • September 16, 2011 7:32 PM

      Thank you! It was very delicious and healthy too. I do hope you try it. Have a good weekend xx

  7. September 17, 2011 10:32 AM

    I love that you made that recipe Colleen! And you made it look so yummy too. I wish I could say I grow my own broadbeans but I’m a terrible gardener and we just manage to keep some herbs alive here…

    • September 18, 2011 12:37 PM

      Thank you so much for the inspiration Simone. It was delicious! I must say that the broadbeans have been incredibly easy to grow and so rewarding. You are almost going into the time to plant now…you should get yourself a packet of beans. In your spring you will be so happy you did. They just need a nice warm fairly sunny spot against a protected wall…I planted mine in a long trough container and I put a trellis against the wall and used old pantihose or knee hi stockings that I cut up into strips to tie them up with. They grow quite tall and need stabilizing. Try it! I am also not a great gardener and have a tiny little garden here. Grow my herbs in containers on the small patio around the jacuzzi. Happy Sunday xx

  8. September 17, 2011 11:43 AM

    Wow! What an awesome breakfast, love how sophisticated it is, yet so simple. Beautiful!

    • September 18, 2011 12:38 PM

      It is both of those things Robs, and so so delicious to boot. Thank you! Have a super Sunday xx

  9. September 18, 2011 10:39 AM

    What a lovely breakfast! A feast for the eyes and the belly.
    Have a super Sunday.
    🙂 Mandy

    • September 18, 2011 12:39 PM

      Indeed! Thank you Mandy! You enjoy your Sunday too. Its raining here today so an indoors baking kind of day 🙂 Hugs xx

  10. Candy permalink
    November 7, 2011 10:41 PM

    Wow, just made your recipe and loved it!!
    How fresh and creative.
    Well done:)

    • September 19, 2012 5:07 PM

      I so appreciate the feedback thank you Candy. So pleased that you enjoyed it as much as I did. So healthy and delicious! 🙂 xx

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