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Eating veggie » Recipes » Broad Bean Bruschetta with Fried Egg and Watercress

Broad Bean Bruschetta with Fried Egg and Watercress

Prep time 10 mins, cook time 10 mins

Serves 2

Nut-Free, Dairy-Free, Healthy

If you’re looking for healthy breakfast ideas, then why not give this a try? The egg and broad bean combo is a great source of protein. With its vibrant greens this simple recipe, made with sourdough toast, also provides minerals iron and zinc.


  • 100g frozen broad beans
  • 2 tbsp olive oil
  • ½ clove garlic crushed
  • Pinch of nutmeg
  • Pinch of ground black pepper
  • 2 free-range eggs
  • 2 thick slices sourdough bread
  • 100g watercress
  • 1 tbsp lemon juice
  • Pinch of salt
  • A few 5g chives chopped


  1. Set a small saucepan over a medium heat and bring to the boil. Add the beans and cook for 4-6 minutes until tender. Drain and put into a blender with 1 tbsp olive oil, garlic, nutmeg and black pepper. Blend lightly to a coarse texture.
  2. Heat 1 tbsp olive oil in a small, non-stick frying pan, crack in the eggs and fry.
  3. While the eggs are frying toast or grill the bread and then place on a plate and drizzle with a little oil.
  4. Place watercress on each plate alongside the toasted sourdough and coat with the lemon juice, a dash of oil and a pinch of salt.
  5. Spoon the broad beans over the toast and sit a fried egg on top, then sprinkle with chives.

Nutrition per serving

345 kcal
















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