Jun 20

Jun 20 'Greensamole' and Poached Eggs on Toast

Everyday, Not So Guilty Pleasures, Small Plates and Sides, Vegetarian & Plant Based, Breakfast

If you are someone who is addicted to their avocado on toast but you also care about the environment, this dish could be one to add to your list of breakfast favourites.

Made with seasonal British greens,broad beans and mint, my ‘Greensamole’ offers a lower food miles alternative to avocado on toast. It’s just as tasty, it’s low fat, is packed full of vitamins and is also great as a dip too.

Chill the Greensamole quickly when you first make it to keep its green colour.

It will keep it in the fridge for up to 3 days.

Method

This will make approx 400ml of finished ‘Greensamole’.

You will need a heavy based frying pan or wide based saucepan with a lid and a blender.

You will also need a heatproof bowl set over a bowl of ice water to chill the greensamole at the end of blending.

Chop the garlic and shallot and mint. Pod the broad beans and chop the broccoli. Don’t discard the stalks and leaves. Peel the broccoli stalks and chop into 2.5cm pieces.

Gently heat the olive oil in the pan, add the shallots, garlic, broccoli, broad beans and half the mint. Cook for 2-3 minutes to soften the onions and garlic.

Add the vegetable stock and bring to a light simmer. Put on the lid and cook on a low heat for 4-5 minutes until the broccoli and beans are just cooked, adding the spinach for the last minute.

Drain the greens mixture through a sieve over a bowl so you don’t lose the cooking liquid.

Blend the greens, adding some of the cooking liquid to loosen the mixture. When it is the texture you want, tip into a bowl over ice water and stir to cool.

Squeeze in the lemon juice and the other half of the mint. Season to taste with salt and black pepper.

Heat the water for the poached eggs, adding a splash of white wine vinegar.

Crack each egg into a small ramekin. When the water is boiling, stir and gently slide in the eggs. Turn the heat down to its lowest level and put a lid on the pan. Cook for 3 minutes and lift out of the water. Drain on kitchen towel.

Toast the bread, spread over the Greensamole and top with the poached eggs and crispy shallots.

Drizzle over a little more olive oil and serve.

If you have made this in advance, bring it out of the fridge 20 minutes before you want to use it so it is room temperature.

Ingredients

Greensamole

1 tbsp olive oil plus extra for drizzling

1 eschalion shallot chopped

1 garlic clove chopped

400g broccoli (including stalks)

500g fresh broad bean pods

2 large handfuls of spinach

1 handful of mint