Broad Bean Bruschetta

• 4–5 tablespoons Olive Oil
• 6 Spring Onions, sliced
• 2 Garlic Cloves, finely chopped
• 300g podded Broad Beans
• 200ml Vegetable or Chicken Stock
• Salt and freshly Ground Black Pepper
• a small bunch of fresh Chives, roughly chopped
• 8 slices French or Ciabatta Bread
• 1 teaspoon White Wine Vinegar
• 4 Eggs
• a little grated Black Truffle (optional)

Heat 2 tablespoons of oil in a frying pan, add the spring onions and fry for 2–3 minutes until just softened. Add the garlic, broad beans, stock and a generous sprinkling of seasoning.

Simmer for 5 minutes until the broad beans are just tender.

Mash the beans until you get a coarse puree or blitz in a food processor or liquidiser.

Stir in half the chives. Keep hot in a bowl.

Brush one side of each slice of bread with a little oil and toast in a ridged frying pan until golden. Brush the second side with a little more oil, turn over and toast until golden.

Meanwhile, bring a medium-sized saucepan of water to the boil. Add the vinegar and a little salt. Break an egg into a cup and then slide the egg into the gently simmering water. Repeat with the remaining eggs.

Cook for 3–4 minutes until the whites are set and the yolks still runny, or until done to your preference.

Spread the mashed beans over the hot toasts and divide between four serving plates. Drain the eggs well and add one to each plate. Sprinkle with a little extra seasoning, the remaining chives and a little finely grated truffle, if using.

Serve immediately.

Tips

If you don't have quite enough broad beans, make up the weight with podded peas or simply halve the recipe and serve two.
Truffles are available in small jars and a little does go a long way, but this is very much an optional extra.

Variation

You might also like to spread the broad bean puree on to smaller bread croutes and top with some green olives, a little torn mozzarella and some chopped herbs.
Serve with a chilled glass of white wine, instead of a starter, when friends come for supper.