We are Matt and Lentil, and we believe that health and happiness come from real,
traditional food, a warm home, and a mastery of life’s fundamentals.
Read my Summer 2017 Issue:
This dish is full of the things that shine in spring: peas, broad beans, herbs, and edible flowers.
SERVES 4
1⁄3 cup + 1 tablespoon extra-virgin olive oil
2 cups broad beans and peas, shucked
salt
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
TO SERVE:
lemon
ricotta
salt
ground black pepper
edible flowers, optional
(We used nasturtiums, violas, cornflowers, brassica flowers, and calendula.)
2 cups broad beans and peas, shucked
salt
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
TO SERVE:
lemon
ricotta
salt
ground black pepper
edible flowers, optional
(We used nasturtiums, violas, cornflowers, brassica flowers, and calendula.)
- 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.
- Grind the parsley, mint, garlic, chilies, and remaining oil into a paste using a mortar and pestle or a blender.
- Add to the broad beans and fry for 2–3 minutes. Take off the heat and add a squeeze of lemon juice.
- Boil the eggs for 6 minutes and toast the bread.
- 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.
TIP:
Photography by
Shantanu Starick
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