low carb, Vegetarian
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Eggs with Broad and Runner Beans

Is that a boring title? It’s a boring title. I was going to call it green eggs and then I decided that was too non specific and nobody would be able to find it on the interwebs and there was no ham so people might be disappointed so.. here we are. This is a recipe making very good use of two lovely green things that are in abundance in the UK at this time of year (broad beans and runner beans) with an egg in the mix to make it a proper meal. These beans are the sort of things that allotment owners might find themselves drowning in at the moment if they’ve had a particularly successful year.

Double podding broad beans is a labour of love, there are no two ways about it, so this might not be a 15 minute meal (although it shouldn’t take you much longer than 20, in fairness). It is, however, incredibly simple and requires just the tiniest of food shops. A couple of different vegetables and an egg or two is such a pleasing way to eat dinner, and it works particularly well when you’re cooking for one (as I am today).

For those that don’t know, me and Tom are in the process of moving. Moving in together for the first time, that is. We’re not 100% confirmed yet but if all goes to plan in the referencing stage, moving day is August 1st. This means that I’ve got a lot of organising and strategising and planning to do – it also means that I’m living life in a constant state of low to mild stress because there’s always something that really needs doing that I’ve forgotten to remember.


Food preparation is my saviour in times such as these, which is probably why I was drawn to broad beans for todays recipe. Popping radio 4 or a podcast on in the background, throwing my apron on and getting on with a practical and productive kitchen task is a form of meditation and mindfullness that I can’t otherwise reach when there’s this much stuff to do. I highly recommend things as fiddly as broad beans if you find yourself in a similar situation.

When I’m not fretting, working or cooking in the run up to the move, I’m wandering around on Pinterest looking at ideas for making the most of space in small kitchens (our own kitchen!!) and setting up a kitchen garden (yes, we found an affordable flat in Brighton with a garden!). I’m really rather excited, and I’m sure that once we’re settled in and setting up, you’ll be hearing lots about the little projects I’m bound to start working on to make the place feel like home. If you’ve got amazing space saving tips or pictures of your own kitchen garden, please do send them to me in all the usual ways. For now, here’s how to make these eggs:


This recipe serves 2 if you’re both not too hungry and looking for a light lunch, but 1 if you’re looking for a decent main meal. 

350g broad beans (weight when still in pods)
3 runner beans (roughly 100g when weighed up)
2 eggs
2 cloves garlic
1-2 tbsps olive oil
salt to taste

  1. Pod the broad beans by breaking open the thick skins and popping out each little bean one by one. Place in a saucepan filled with cold salted water and put on a high heat. Bring to the boil then cook for 3-4 minutes.
  2. While your broad beans are cooking, chop your runner beans into 1cm chunks, topping and tailing and removing the stringy bits as you go.
  3. Once the broad beans have done their time, drain them and refresh under cold water. Fill the same saucepan with cold, salted water again and get your runner beans in. Let them come to the boil and cook for 3 minutes.
  4. While the runner beans are cooking, pod your broad beans for the second time. Give them a little pinch or tear to pop the gorgeous little green things out of the wrinkly pale skins. The difference in colour and taste and texture is so striking, you won’t regret this extra fiddly step.
  5. Drain the runner beans. Chop the garlic finely and put the olive oil in your smallest frying pan on a medium heat.
  6. Cook the garlic gently until beginning to brown, then add the beans. Make two wells in the beans and crack an egg into each. Cook for 5 minutes, then put a lid on the pan and cook for 5 minutes more or until the white is set.
  7. Serve with your favourite hot sauce.

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