Scrambled eggs with fresh broad beans and pecorino on rye bread

Ingredients

For 1 serving

• Eggs2
• Broad beans60 g
• Pecorino10 g
• Rye bread40 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile, pod the broad beans if they are still in their shells.
2. Drop the broad beans into the boiling water and blanch them for 2–3 minutes, until bright green; drain, rinse under cold water and slip off the skins by pinching them with your nails.
3. Beat the eggs in a bowl with the grated pecorino and a pinch of salt, just a little since pecorino is already salty.
4. Toast the rye bread in a toaster or a dry pan for 2–3 minutes, until crisp.
5. Heat the oil in a non-stick pan over medium-low heat and warm the broad beans for 1 minute. Pour in the eggs and stir constantly with a spatula over low heat for 2–3 minutes, until set but still creamy; take them off a moment early, as they keep cooking in the hot pan.
6. Spoon the scrambled eggs onto the bread and finish with a grind of black pepper.