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.

Preparation:

• 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.