- 450g of broad beans
- 150g of asparagus
- 200g of carrots
- 30g of butter
- Olive oil
- 5g of chervil or parsley leaves
- 4 eggs
- 2 tbsp of parmesan, grated
- Put a pan of water on to boil. Remove the beans from their pods, then cook in boiling, lightly salted water for four to five minutes till tender. Drain and refresh in ice-cold water.
- Cut the asparagus into short lengths and halve them lengthways. Scrub and thinly slice the carrots. Melt the butter in a non-stick frying pan, pour in a couple of tablespoons of olive oil, then add the asparagus, broad beans and carrots and cook over a moderate to low heat for five minutes.
- Chop the chervil or parsley. Break the eggs into a bowl and beat them lightly, just enough to break up the yolks and whites, then add the chopped herbs, some salt and black pepper, and pour into the pan over the asparagus, broad beans and carrots. Keeping the heat low, let the eggs cook till pale gold and slightly set on the base.
- Warm an overhead grill. Dust the top of the egg and vegetables with the grated Parmesan, then slide the pan under the heat and leave for a few minutes until the egg mixture is lightly set. Slice in two and serve .
- Cook the vegetables lightly so they retain their spring freshness. If you like your asparagus soft, then boil briefly and drain before adding to the pan. Early peas would make a delightful alternative to the broad beans.
- You could, should you wish, incorporate 125g of goat's cheese, broken into small nuggets, into the egg mixture. Swap the vegetables around as you wish, using blanched and chopped spinach or spring cabbage or doubling up on the asparagus. If chervil escapes you, use basil or tarragon. I rather like this with a few garlic leaves in too, roughly chopped and lightly cooked in a little butter.
Recipe courtesy of Greenfeast by Nigel Slater. Photo: Jonathan Lovekin
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