Broad Beans on Toast with Egg and Watercress

Eggs make a very healthy quick meal and are a good source of minerals such as zinc, selenium and iron which helps to support a strong immune system.


Serves 2
adults
345
Kcals
per serving

10 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Frozen broad beans  (100g)
2 tbsp olive oil (30ml)
1/2 clove garlic  (3g)
Pinch of nutmeg
Pinch of ground black pepper
2 medium free-range eggs  (110g)
2 thick slices sourdough bread  (100g)
Watercress  (100g)
1 tbsp lemon juice
Pinch of salt
A few chives, chopped (5g)

Method

  1. Set a small saucepan over a medium heat and bring to the boil. Add the beans and cook for 4-6 minutes until tender. Drain and put into a blender with 1 tbsp olive oil, garlic, nutmeg and black pepper. Blend lightly to a coarse texture.
  2. Heat 1 tbsp olive oil in a small, non-stick frying pan, crack in the eggs and fry.
  3. While the eggs are frying toast or grill the bread and then place on a plate and drizzle with a little oil.
  4. Place watercress on each plate alongside the toasted sourdough and coat with the lemon juice, a dash of oil and a pinch of salt.
  5. Spoon the beans over the toast and sit a fried egg on top, then sprinkle with chives.
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Nutritional information per serving

345kCal, 1440kJ
16.1g
19.3g
3.8g
28.6g
2.7g
5g
437mg

© The Vegetarian Society