• 3tbsp olivie oil
  • 20g butter
  • Handful of chestnut mushrooms
  • 1 shallot, finely chopped
  • 100g peas
  • 4 large eggs
  • 2tbsp creme fraiche
  • 4 sundried tomatoes, sliced
  • 80g broad beans
  • Salt and pepper
  • Small handful of basil leaves


  • STEP 1
    Boil a small pot of water and blanch the basil leaves for 15secs. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender, season and blend whilst adding oil until you have a smooth puree. Add some water if needed.
  • STEP 2
    Heat a frying pan over a medium-high heat and melt butter. Add mushrooms and sauté until tender. Add shallot and cook for 2mins, season.
  • STEP 3
    Add peas and broad beans and sauté for 1min. Break each egg into the pan. Cook until set (2mins). Drizzle over basil puree and creme fraiche, and sprinkle with tomatoes.
  • STEP 4
    Serve with crusty bread.

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