Asparagus & Broadbean Bruschetta with Poached Egg & Parmesan

[judydawn]

When I saw this recipe in the latest Australian Good Taste magazine I just knew I had to make it - a perfect brunch recipe.

I halved the original recipe to serve 2 people but this amount of broadbeans and asparagus could well stretch to 4 pieces of bruschetta to keep the cost down if you were feeding more people.

Ingredients
1 bunch asparagus, ends snapped off and spears cut into diagonal slices
500g fresh broadbeans or 150g frozen (I used fresh but nothing wrong with frozen)
750g boiling water PLUS 800g for poaching the eggs later.
Salt
15 g butter
A squeeze of lemon juice
2 large slices sourdough
4 eggs
Olive oil to drizzle
1 clove of garlic, halved OR 1 tsp Tenina's garlic paste which I used
Shaved or grated parmesan to serve

Place the boiling water & some salt into the TM bowl.  Add the asparagus and broadbeans and cook 3 mins/100^o/reverse/speed 1.

Pour into the steaming basket and sit the basket in a bowl of iced water to stop the cooking process.

Peel the broadbeans once cool.

Melt the butter in the TM bowl 1.5 mins/100^o/speed 1 or 2.

Add the drained vegies and saute 2 mins/100^o/reverse/speed 1 or 2.

Transfer to a thermoserver and toss with the lemon juice or wrap in alfoil to keep warm.

Break an egg into the centre of a piece of kitchen wrap 30cm long and draw up the sides to enclose the egg.  Give it a twist to seal and place this little parcel into the steaming basket.  Repeat the procedure with however many eggs you want to cook, use 2 per piece of sourdough. If you need to cook a lot of eggs, use the varoma dish but you may have to cook them longer.

Pour the 800g of boiling water into the TM bowl and insert the steaming basket of eggs.
Cook 3.5 - 4 minutes/varoma temp/speed 3 or until you have a soft poached egg. You can sit the thermoserver or the alfoil package on top of the TMX at this stage to keep the contents warm.

In the meantime toast the sourdough.  I find the grill of the oven does a more even job than the toaster but that might just be my toaster.

Sprinkle each slice with olive oil and spread lightly with the garlic paste (or rub it with the garlic clove).

Toss the asparagus & broadbeans with the basil leaves then divide this mixture between the 2 slices of sourdough.

Carefully remove the eggs from the plastic wrap and place 2 eggs on each serving. Sprinkle with parmesan, drizzle a little olive oil over the top and season to taste.

Hints - if serving more people for a special brunch get together, you can prepare the first part of the broadbean and asparagus mixture the day before then just reheat in the butter when needed.  You can also prepare the little egg parcels in advance.  The liquid that the vegetables are cooked in can be saved to use as vegetable stock later.

 

[Cornish Cream]

Looks delicious Judy

[Cuilidh]

That looks so tempting - to me, that would be a perfect lazy summer's day brunch, sitting under a tree, watching the world going by ....

[achookwoman]

Judy,  YUMMMMMM.  Good way to use the Sour dough.    DH,  doesn't like bb,  do you I could double the Asp.  And it would still be as nice.?

[judydawn]

Yes of course Chookie.

[Katiej]

Looks lovely JD. My DH loves broadbeans, I saw the fresh ones at Farmer Joes on the weekend - I didn't buy any as I didn't know what I'd use them for.

If I ever manage to make some edible sourdough bread, I'll make this!

[courton]

JD, I made it tonight and all 5 of us enjoyed it. BUT, after peeling and more peeling of 1 kg of broad beans, I will wait until someone comes up with ready peeled broad beans before attempting it again!!!

[judydawn]

It is a tiresome job courton, one which could be done in advance to save time.  My parents used to eat the skin and all but there is no way I would serve that up.

[Cuilidh]

I used to hate broadbeans as a kid because they were never peeled.  It is only in the past couple of years that I discovered just how delicious they were after peeling.  It can be tedious work, but well worth the trouble.  Looking forward to harvesting my crop which is starting to look good and healthy in my garden.

[SueJen]

love freshly picked broad beans JD. My bb and asparagus will be ready soon so will give it a go.

[judydawn]

I'd love to see your garden SueJen, you sound so self-sufficient down there.

[SueJen]

Unless we go to Albany can't get really fresh veges JD, so its easier to grow our own. I'll take some photos when the weather is better.

[judydawn]

That will be great, thanks SueJen.

[Delightful Den]

I just found this recipe the other day. I made it for breakfast this morning for DD and her boyfriend. It got rave reviews all around.

I have to agree with everyone else though, peeling broad beans is a pain in the backside.

[Cuilidh]

I have to agree with everyone else though, peeling broad beans is a pain in the backside.

Oh yes, they certainly are, but well worth it!