Broad Beans on Toast with Egg and Watercress

  • Serves 2

  • Preparation 10 mins

  • Cooking 10 mins

Broad Beans on Toast with Egg and Watercress
  • Dairy-Free

  • Nut-Free

Ingredients

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

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 beans over the toast and sit a fried egg on top, then sprinkle with chives.
Nutrition per serving
  • Calories

    345 kcal

  • Fat

    19.3g

  • Saturates

    3.8g

  • Protein

    16.1g

  • Carbs

    28.6g

  • Sodium

    437mg

  • Sugar

    2.7g

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