Crushed broad bean and pea bruschetta | Women's Weekly Food
This fresh topping of minted broad beans, peas and poached eggs makes the ideal bruschetta for a tasty and filling breakfast or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 3⅓ cups (500g) frozen broad (fava) beans
- 1 cup (120g) frozen baby peas
- ⅓ cup firmly packed fresh mint leaves, shredded
- 2 cloves garlic, crushed
- 4 oval bread rolls
- ¼ cup (60ml) olive oil
- ½ cup (125ml) white vinegar
- 8 cold eggs
- 180 grams marinated persian fetta, drained
- 100 grams semi-dried tomatoes in oil, drained, chopped finely
- 1 cup micro mint
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