The Best Guide for the NN12 Area

Broad Bean Egg Roll

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients

300g broad beans, podded
2 eggs
1 extra egg yolk
1 tsp fresh mint, chopped
1 tsp fresh basil, chopped
10g butter
40g pecorino or parmesan cheese

Instructions

1. In a pan of boiling water, cook the broad beans for 3 mins. Drain and plunge into a bowl of cold water to refresh. Drain then peel off the outer skins.
2. Preheat the oven to 160˚C/gas 3. In a large bowl, beat the eggs and the extra yolk. Add the basil and mint. Season with salt and pepper to taste.
3. In a frying pan heat the butter. Pour in the egg mixture and cook on a medium heat until the bottom is just set but the top a little runny.
4. Slide onto a sheet of baking parchment. Scatter the beans and cheese over the top. Gently roll the egg mixture into a tight sausage shape, inside the baking parchment.
5. Tie the ends with string. Bake for 8 mins. Remove and leave to cool for a few mins.
6. To make the dressing, combine all the ingredients in a food processor.
7. Toss ¾ of the dressing with the salad leaves. Cut the egg roll into slices and serve on the salad. Drizzle the rest of the dressing over the egg roll.

Courtesy of http://www.riverfordsacrewell.co.uk/

Report this article as inappropriate

Comments

You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.