Poached Eggs on a Bed of Asparagus and Beans
15 fresh broad beans, podded 2T butter
1T olive oil
1 garlic clove, chopped juice of 1 lemon
1T pumpkin seeds, toasted
1. Cook the asparagus and the beans for a few minutes, then transfer to a bowl of iced water. 2. In a pan, heat the butter and oil. Add the garlic, sauté for a minute, then add the cooked asparagus and beans and the juice of a lemon. Warm through. 3. Serve with a poached egg and toasted pumpkin seeds.
Cook’s note To poach the egg, the water does not need to boil. Add 1 tablespoon of vinegar to the water and stir to create a gentle whirlpool, before adding the egg. The vinegar helps the proteins in the egg whites coagulate.