- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Turn a classic starter into a modern lunch or light dinner with this chunky broad bean smash, smoked salmon and soft boiled egg combination.
Ingredients
- 235g (1 1/2 cups) frozen broad beans
- 150g fresh ricotta
- 1 lemon, rind finely grated, juiced
- 2 tablespoons finely chopped fresh chives
- 4 eggs
- 1/3 cup fresh dill sprigs
- 1/4 cup baby herbs
- 1 tablespoon extra virgin olive oil
- 4 slices sourdough bread, toasted
- 200g sliced smoked salmon
Method
- Step 1Place beans in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and refresh under cold running water. Peel the beans. Discard pods. Reserve 1/4 cup podded beans.
- Step 2Process the beans, ricotta, lemon rind, 3 tsp lemon juice and 1 tbs chives in a food processor until a coarse paste forms. Season.
- Step 3Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 4 minutes. Refresh in iced water. Peel the eggs.
- Step 4Combine the dill, baby herbs, 2 tsp oil, 3 tsp lemon juice and remaining chives in a bowl. Season and toss to combine.
- Step 5Spread toast with the ricotta mixture. Top with the smoked salmon and herb mixture. Carefully break the eggs in half. Top the bruschetta with egg and drizzle with the remaining oil. Season.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1000 kj
Energy
10g
Fat Total
2g
Saturated Fat
3g
Fibre
19g
Protein
17g
Carbs (total)
All nutrition values are per serve
Notes
Chives add a mild fresh onion flavour without overpowering the dish. Save time on peeling by replacing the broad beans with blanched frozen baby peas.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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