Broad Bean and Asparagus Salad With Poached Egg

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 4

Saving this one as very shortly we should have some broad beans to pick and it looks like a deliciously healthy brunch.

Ingredients:

12 asparagus (spears trimmed)

1 cup broad bean

1 cup peas

200 g beans (stringless trimmed)

1 cup sugar snap pea (trimmed)

2 tablespoons fresh mint leaves (chopped)

100 g walnuts (roughly chopped)

4 tablespoons extra virgin olive oil

2 tablespoons sherry wine vinegar

1/4 teaspoon sugar (pinch)

1/4 teaspoon salt (pinch)

4 eggs (free-range best)

Directions:

1. Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
2. Toss through the mint leaves.
3. Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
4. Combine the 4 dressing ingredients and then toss through the salad vegetables.
5. Poach your eggs and serve individually on top of a serve of the salad.

By RecipeOfHealth.com