Page 26 - COMING UNSTUCK by Sara tuck

pea, broad bean & Because I cook and

photograph almost every
avocado bruschetta day I have developed a will
of iron and can usually resist
the temptation to dig into
the ‘shot’ – except with this
with poached eggs & feta whip most perfect breakfast…

Serves 4 Fill a sink with cold water and drop in a handful of ice cubes.
Bring a big pot of water to boil then drop in the broad beans.
400g (14 oz) frozen broad Cook until the water has come back to the boil and the beans
(fava) beans are floating to the surface. Drain immediately then tip into the
1 cup frozen peas iced water. Gently pop the beans from their pods/cases and
150g (5 oz) soft cream cheese put aside. Bring another pot of water to boil, drop in the peas,
250g (9 oz) soft feta cook for 2 minutes then drain and refresh under cold running
finely grated zest of 2 lemons water, then drain again. Set aside with the beans. Whizz the
1 tbsp cider vinegar cream cheese, feta and zest of 1 lemon together in a small food
2 tsp extra virgin olive oil processor (or mash really well with a fork). In a large bowl whisk
1 tsp caster sugar the vinegar, oil, sugar, chilli flakes, chopped mint leaves and
½ tsp chilli flakes zest from the other lemon. Season well with salt and pepper
⅓ cup finely chopped then add the salad greens, drained peas and beans and avocado,
mint leaves and toss gently. Poach, fry or soft boil the eggs and toast the
sea salt & freshly ground pepper ciabatta. Serve the toast smeared in feta whip and topped with
5 cups watercress or a mound of pea, bean and avocado with greens. Finish with the
rocket (arugula) leaves just-cooked eggs, a sprinkling of salt and pepper, mint leaves
2 avocados, halved and sliced and dukkah.
4-8 eggs
1 loaf ciabatta, sliced
⅓ cup mint leaves extra
to garnish
¼ cup dukkah (see p233)

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