Remove the broadbeans from their outer pods.
Tip the podded broad beans into a small saucepan of rapidly boiling, salted water, for about 3 minutes.
Drain and allow to cool slightly so you can handle them.
Squeeze each bean out of the thick shell so that all you have is the bright green sweet inner bean halves.
Finely chop the parsley leaves, then using a pestle and mortar, pound them with half the olive oil.
Drip the rest of the oil on while pounding to make a bright green oil. Set aside.
Using a fork, mash half the beans toughly with the olive oil, lemon juice, black pepper and parmesan then add the rest of the whole beans and mix together. Set aside.
Poach the egg in a small saucepan of boiling water (reduce the heat to simmer) for about 2 to 3 minutes. You want the white to be cooked and the yolk to be runny.
Scoop the broad beans onto the toast, drizzle with some of the parsley oil, and top carefully with the drained poached egg.
Garnish with some parmesan shavings and some freshly cracked black pepper and a pinch of salt flakes.
Be careful with salt as the parmesan is fairly salty.
Enjoy for a perfect lazy Saturday or Sunday morning brunch.
Reprinted with permission of Kitchen Diary.
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