Broadbeans with poached egg and parmesan on toast
Yesterday I received the new issue of “Delicious” and on the cover there was a photo of broadbean salad on toast with a poached egg and parmesan cheese. it looked sooo delicious that I just had to go and make it for lunch today.
I really didn’t have a lot of time, since I went for spinning first (I do that three times a week on monday, wednesday and friday) and then stayed too long for coffee. I had to shoot some cables that one of the companies I work for had dropped of the day before so I had to have that finished today as well.
I still had to go grocery shopping for the ingredients for the recipe, but still decided I was gonna do it anyway. A person has to have lunch anyway right?
So I rushed home from the gym, took a shower and rushed out again to get the things I needed. Back home and on to some cooking. The recipe is pretty straightforward and the only thing taking a bit of time is the peeling of the broadbeans (twice) but it was delicious and very fresh and healthy so definitely worth the time. the original recipe calls for parsley oliveoil, but I really did not have time to make that. Will do so for next time as on the original photo that looks great.
As for the photo itself; lighted with daylight (as usual) and a reflector on left with a little mirror from left as well to add a few highlights. I am not too thrilled about the styling of the egg; which has everything to do with the poaching, I think. I wanted to get the eggyolk out as that adds some lovely colorcontrast to the green of the beans, but when I poked it, it became a little bit deflated looking as you can see. I will definitely make this again though, so better next time!
Here is the recipe:
Broadbean crostini with parmesan and parsley oil
The juicy quality of the poached egg, the fresh broadbeans and a little shaving of parmesan... All for the making of a perfect crostini!
- 400 gr broadbeans (peeled)
- 2,5 tbsp extra virgin olive oil
- 1 tbsp lemonjuice
- 2,5 tbsp freshly grated parmesan
- 4 large eggs
- 1 ciabattabread
- fresh parsley for decoration
- optional; 2-3 tbsp parsleyoil
- Cook the broadbeans for 3 minutes in a pan with softly boiling water with salt. Rinse under cold water en remove the outer shell of the beans (they should come undone if you sqeeze the edge of the beans)
- Mix the beans with the oliveoil, lemonjuice and half of the parmesan cheese, a little seasalt and black pepper. Puree 2/3 of the beans lightly with a fork, leave the rest whole.
- In a pan add water and bring it close to the boiling point and poach the eggs for 2-3 minutes. In the meantime heat the grill medium to hot. Cut the ciabatta open over the entire length and then cut in two leaving you with four pieces. Lightly toast the pieces, sprinkle a little olive oil on and put the beans on each pcs of toast. Add a poached egg on top and sprinkle with the rest of the parmesan cheese and the parsley leaves. Add salt and pepper and if you want sprinkle with some herbal oil (or olive oil) and serve.
Recipe from Delicious magazine
Delicious light lunch!!