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Broad beans with pesto and a poached egg

Broad beans with pesto and a poached egg

The (very short!) season for broad beans has begun, so to make the most of it, we’ve prepared a few recipes for you. First fire goes to broad beans with pesto and poached egg – perfect for lunch, dinner or lunch for work.


  • Blend arugula with salt, nuts, lemon juice and oil.
  • Season with pepper.
  • Boil the broad beans, drain, pour over cold water and peel.
  • Boil water in a large saucepan.
  • Crack an egg into a small bowl.
  • When the water begins to boil, reduce the heat, carefully place the egg in the water and cook for about 4 minutes.
  • Stir the broad beans into the pesto.
  • Arrange a poached egg on top.

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