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Broad bean crostini with quail eggs

  • 0:25 Prep
  • 0:15 Cook
  • Makes 8

Ingredients

  • 1kg fresh broad beans, podded (or 500g frozen broad beans)
  • 8 quail eggs (see Notes)
  • 2 tablespoons extra virgin olive oil, plus extra to brush
  • 1 tablespoon grated lemon zest
  • 1 tablespoon freshly grated parmesan, plus parmesan shavings to serve
  • 8 thick slices sourdough bread or 8 thick slices baguette
  • Few sprigs of watercress

Method

  • 1
    Cook the broad beans in a saucepan of simmering salted water for 10 minutes if fresh (3 minutes for frozen) until just tender. Drain, cool and peel off the skins.
  • 2
    Place the quail eggs in a small pan of water, bring to the boil then simmer for 3 minutes. Drain and run under cold water, then peel and halve lengthways.
  • 3
    Toss the peeled beans with olive oil, lemon zest, parmesan, sea salt and freshly ground black pepper and crush using a potato masher or fork (or briefly whiz in a food processor) until coarsely mashed.
  • 4
    Preheat the grill to high. Grill the bread on both sides until lightly browned. Brush one side of each slice with extra olive oil.
  • 5
    Place the broad bean mixture on top. Top with a few sprigs of watercress, halved quail eggs and parmesan shavings. Season with sea salt and freshly ground black pepper and serve.

Source: taste.com.au

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