- 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.