Delicious brunch: sourdough bread with broad beans, poached eggs and Parmesan

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Adelicious recipe for an extensive breakfast, delicious brunch or lunch.

For 1 person:

  • 1 slice of sourdough bread
  • 75 grams of fresh broad beans or from the freezer
  • 2 fresh eggs
  • Parmesan cheese, grated
  • Splash of white wine vinegar
  • Splash of good olive oil
  • Salt pepper
  • Flat parsley, finely chopped
  • Optional: smoked salmon

Boil the broad beans until al dente and toast the bread in a toaster. Let both cool and put on a small pot of water. Mash the broad beans finely and season with some salt and pepper.

Poach the eggs. Have you never done that and don’t know how to do it? Then watch the video below:

Spread the sourdough bread with the broad bean puree, top with the poached eggs, sprinkle with the Parmesan cheese and drizzle with a little olive oil. Garnish with finely chopped flat-leaf parsley.

Do you want to make the dish extra festive? Then garnish it with slices of smoked salmon. Mmm…!

sourdough Bread

Source: Culy by
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