Broad beans invariably need a sauce, I think. This one is light and quickly made with egg yolk and olive oil.
Cook the broad beans in the minimum of salted boiling water with the savory and thyme.
Drain the beans but reserve 2–
Return the mixture to the pan with the beans and cook gently, stirring all the time until slightly thickened, but do not allow to boil.
© 1987 Geraldene Holt. All rights reserved.