This fresh tasting broad bean mixture is delicious on toast but can also be served as a dip or part of a salad.
2 slices Bürgen Soya & Linseed bread
2 free range eggs
Drizzle of olive oil
Pinch of chilli flakes
For the bean smash;
250g frozen broad beans
8 mint leaves, shredded
Finely grated zest and juice 1/2 lemon
2 tsp olive oil
For the bean smash; boil the beans in a small pan for 3 minutes, drain and rinse in cold water. When cool slip them from their outer skins. Roughly crush the beans and mix with the mint, lemon zest and juice, olive oil and a little black pepper.
Bring a shallow pan of water to the boil, crack an egg into a cup and gently add to the water, then repeat with the second egg. Reduce the heat to a simmer, cover the pan and cook for 2-3 minutes.
Toast the bread slices and spoon over the bean mixture. Top each slice with a poached egg, drizzle with a little olive oil and sprinkle over some chilli flakes.