Smashed Broad Beans on Toast by James Strawbridge


Serves 4



250g broad beans, podded weight
½ fennel, grated
50g toasted flaked almonds
2 tbsp parmesan, grated
1 lemon, juice and zest
Small bunch of mint leaves, finely chopped
4 tbsp olive oil
Pinch of Cornish Sea Salt & Peppery blend
4 eggs
1 tbsp cider vinegar
Sourdough, toasted
Watercress to garnish


This springtime vegetarian dish is quick and easy to make for a weekend brunch or light lunch, finished with our Salt & Peppery blend for that extra kick of flavour.

Smashed broad beans can be stored in the fridge under a little olive oil for up to 1 week and are great served in a salad bowl, on crackers or toast.


Step 1. Remove the broad beans from their pods and boil for 2-3 minutes in salted boiling water. Then drain in a colander and place into a bowl of iced water to shock them and cease cooking. Remove half of the broad beans from their outer shells and keep them to one side to add in later.

Step 2. In a food processor blitz the remaining beans and their shells with grated parmesan, lemon juice and zest, grated fennel and almonds. Pour in olive oil and pulse until you have a coarse looking texture. At this point fold in your reserved green broad beans for a bright pop of colour and season to taste with Cornish sea salt and pepper blend.

Step 3. For the poached eggs add 1 tablespoon of cider vinegar to a saucepan of boiling water and poach your egg for 3-4 minutes. Serve the smashed broad beans on a slice of toasted sourdough with a poached egg on top. Garnish with edible springtime flowers like primroses and a handful of watercress.

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