Broad Bean Bruschetta with Fried Egg and Watercress

Ingredients

• 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

Garnish

• 5g Chives, chopped

Method

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.