Facebook Instagram Pinterest

Broad bean salad

Light summer brunch. Or even lunch, if the day is really hot.

Recipe: Broad bean salad

Serves: 2
Ingredients
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
Method
  • Cook broad beans and green peas.
  • Young broad beans need about 10 minutes (it should be tender, but not overcooked), young peas only about 2 minutes.
  • Remove skins from broad beans.
  • In a large bowl, combine beans and peas with the dressing.
  • Transfer salad to two bowls.
  • Place eggs on the salad. Top with freshly ground pepper.

Recipe: Lemon dressing

Ingredients
  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
Method
  • Whisk all the ingredients together.

Recipe: Poached eggs

Ingredients
  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar
Method
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    white asparagus and poached egg

    The easiest solutions are often the best.

    Sometimes all you have to do is to poach an egg .

    Watching the runny yolk coat white asparagus puts me in a good mood for the rest of the day.

    Recipe: White asparagus with poached egg

    Serves: 2
    Ingredients
    • one bunch of white asparagus
    • one tsp. of sugar
    • a pinch of salt
    Method
    • Peel the asparagus. Break off the tough ends.
    • Bring water to boil, add salt and sugar, cook the asparagus for 12-15 minutes.

    Recipe: Poached eggs

    Ingredients
    • 2 organic eggs
    • a pinch o salt
    • one tsp. of white wine vinegar
    Method
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.
    • Place asparagus on a plate, top with poached eggs.
    • Season with freshly ground black pepper.

    poached eggs with red lentils

    Breakfast could easily be my favourite meal. Its only flaw is that a bottle of crisp white wine doesn’t go too well with scrambled eggs on toast. But then there are Mimosas or, for more difficult mornings, Bloody Marys. Not every breakfast is perfect though. Sometimes we don’t hear the alarm clock (or deliberately choose to ignore it) and we have just enough time for either a quick sandwich or brushing hair and teeth. Sometimes we have absolutely nothing in the fridge and the closest shop is too far away to go there wearing pyjamas. Sometimes we only have one egg and a brief moment of obilviousness can turn soft boiled into hard boiled.

    Nevertheless, I choose a perfect breakfast over a perfect dinner. When we get up early for the sheer purpose of enjoying a lazy breakfast, the time seems somewhat stolen and therefore magical.

    I almost never have sweet breakfast, which sadly means that I cannot dip a freshly baked croissant into hot coffee in my Parisian apartment (it is that and the fact that I do not own an apartment in Paris). For me, a perfect breakfast dish resembles dinner as much as possible, but still manages to keep up breakfast appearances. Red lentil and kale in a spicy tomato sauce - not a typical breakfast. It is the gorgeously runny yolk of a perfectly poached egg that makes all the difference.

    Recipe: Poached eggs with red lentil and kale

    Ingredients
    • one cup of red lentil, cooked
    • one onion, finely diced
    • 200 g of kale
    • 2 medium tomatoes
    • one tsp. of chili powder
    • one tsp. of sweet paprika powder
    • a pinch of salt
    • 2 eggs
    Method
    • Scald tomatoes and remove the skin, dice them.
    • Heat olive oil in a large skilled add onion and saute it. Add tometoes and spices, cook over low heat for about 10 minutes.
    • Add lentils and continue cooking for another 5 minutes. Remove from heat, add kale leaves and stir together.
    • Serve with poached eggs.

    Recipe: Poached eggs

    Method
    • In a large saucepan, bring water with one tsp. of white vinegar to boil.
    • Crack each egg to a shallow bowl. Stir boiling water to create a whirl. Carefully add the egg. Cook for 2-3 minutes.