Glazed Lemon Broad Beans on Spinach Toast with Tomato Sauce

Name: Glazed Lemon Broad Beans on Spinach Toast with Tomato Sauce
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: Salt and pepper; 1 small garlic clove, crushed; 225 g (8 oz) picked and washed spinach; 175 g (6 oz) shelled fresh broad beans; 2 large slices of crusty bread, 1 cm (½ in) thick; 3 tablespoons olive oil; 6 tomatoes, blanched in boiling water for 10 seconds and skinned; 2 egg yolks; 2 tablespoons grated Parmesan, Cheddar or Gruyère; Juice of ½ lemon; A knob of butter

Preparation info

Serves
2

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The cheese is being used to make cheese on toast as a base for the dish. Parmesan is my first choice, or a slice of Gruyère; Cheddar can also be used.

Ingredients

175 g (6 oz) shelled fresh broad beans
225 g (8

Europe
United Kingdom
Side dish
Vegetarian
England

Method

Brush the bread with olive oil and toast until golden brown; keep warm.

Cook the broad beans in salted, boiling water for 6–8 minutes. If they are particularly big, they may need an extra few minutes. Once cooked, drain off, keeping two tablespoons of the cooking liquor. Slip the beans out of their skins and season.

Seed the tomatoes and chop the tomato flesh into a