Green Eggs My Way | PLUS How to Cook Broad Beans
Green Eggs My Way is a simple breakfast recipe but it is full of green veggie goodness. It’s a great little dish to have before or after “fried food events”. PLUS how to cook broad beans – my guide to enjoying the big beans.
Sometimes I just crave greens. And when I say crave I mean I need to have them with every meal. These greens cravings are quite clever really, because they often precede an outing where there is guaranteed to be fried food. And lots of it. Aside from nutritious smoothies that pack a green punch (made using my new Optimum super power blender – more about that soon), I thought, why not swap the hash brown or toast for some steamed greens at breakfast time?
So nowadays, whenever there’s party food on the horizon, I start off those days with Green Eggs My Way for breakfast. Personally, I love my eggs poached but perfectly soft boiled eggs or simply fried eggs are fantastic too. Greens always include French beans and squash or zucchini. Sometimes it’s Brussels sprouts other times broad beans (also known as fava beans) when in season. Broad beans are big. They are packed with loads of protein but cook in minutes. Growing up, they were synonymous with summer, much the same way as fresh sunflowers seeds back home or birds stealing your hot chips by the beach here in Australia. And they still remain on of my favourite snacks. In terms of other additions to the Green Eggs, one can’t go wrong with pure olive oil tuna and a dollop of relish or some tomatos sauce – check the new Fountain sauce range sweetened with Natvia if you’re watching your sugars. Sourdough on the side if you’re a toast kind of person.
I also like to make this for brunch on weekends, as I take a little time out and read magazines. Most recently, home decorating issues of Home Beautiful and the Australian House and Garden. We are trying to decide on doing something funky to our dining room walls… Thinking along the lines of polished concrete like this or this, or old cookbook wallpaper, or even this Martinique lush foliage wallpaper. They are all very bold but hopefully will work in this space.
For information on How to Cook Broad Beans, check out my printable guide to buying, storing and cooking broad beans below the recipe.
- handful of French (green) beans, ends trimmed
- ½ cup broadbeans, shelled
- 1-2 yellow baby squash, quartered
- 1-2 poached soft-boiled or fried eggs
- ¼ avocado
- 2 tsp fresh or dried chives
- sprinkling of paprika or cayenne pepper
- salt and pepper to taste
- fried haloumi cheese
- tuna in olive oil
- 1 tbsp relish or pumpkin puree
- sourdough bread
- Place vegetables in a steamer basket and steam covered, over a pot of boiling water for 8 minutes.
- In the meantime, prepare the eggs how you like them.
- Transfer steamed vegetables to your plate, top with eggs add an avocado wedge and sprinkle the lot with chives and spices.
- If using, top with or serve a side of optional ingredients.
- 500g broad beans (in pods)
- Rinse the pods under running water then, snap and peel the pod away, reserving the beans.
- Steam or cook beans in boiling water for 8-10 minutes. Drain and enjoy warm. To peel the skin off cooked beans simply make a small tear in the skin and pinch the other end to squeeze the beans out.
- Blanch the beans and peel the skin off the beans. Steam or cook beans in boiling water for 5 minutes. Drain.
- Enjoy warm or cold on their own or add peeled beans to salads, stews, soups or mash and other dishes as you would peas. Skin-on broadbeans are a great snack!