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This dish is full of the things that shine in spring: peas, broad beans, herbs, and edible flowers.


1⁄3 cup + 1 tablespoon extra-virgin olive oil
2 cups broad beans and peas, shucked
ground black pepper
a big handful of parsley, stalks and all, finely chopped
a big handful of mint, leaves picked and finely chopped
2 garlic cloves, crushed
2 dried chilies
½ lemon
4 to 8 slices sourdough bread
4 to 8 eggs
ground black pepper
edible flowers, optional
(We used nasturtiums, violas, cornflowers, brassica flowers, and calendula.)

  1. Heat 1⁄3 cup of the olive oil in a heavy-based frying pan over a low heat. Add the broad beans, peas, and a pinch of salt and pepper. Fry for about 10 minutes.
  2. Grind the parsley, mint, garlic, chilies, and remaining oil into a paste using a mortar and pestle or a blender.
  3. Add to the broad beans and fry for 2–3 minutes. Take off the heat and add a squeeze of lemon juice.
  4. Boil the eggs for 6 minutes and toast the bread.
  5. To serve, peel and halve the eggs. Spoon the broad bean mix on the toast, then top with the eggs, a squeeze of lemon, some ricotta, a pinch of salt and pepper.


Photography by Shantanu Starick

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