Spring eggs
Serves 2
Easy
Prep:
Cook:
A filling brunch idea
Skip to ingredients
- 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
Method
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.
