Broad Bean Bruschetta with Fried Egg and Watercress

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.

  • Serves 2

  • Preparation 10 mins

  • Cooking 10 mins

Broad Bean Bruschetta with Fried Egg and Watercress
  • Dairy-Free

  • Healthy

  • Nut-Free


  • 100g frozen broad beans
  • 2 tbsp olive oil
  • 1/2 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 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
  • Calories

    345 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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