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Cured eggs yolks with broad beans on toast

         Cured eggs yolks add an umami, cheesy flavour to dishes. I’ve used them here as you would use grated parmesan.  If your oven doesn’t go as low as 150 degrees, you can also leave the yolks in an oven without the heat on for two days to dry out. 

For the yolks
3 cups table salt 
4 large egg yolks

For the broad beans
4 slices of sourdough 
1 cup broad beans, blanched and shelled   
1 cup shelled peas 
1  clove garlic, minced 
1/4 cup mint leaves
Juice of 1/2 lemon
1 tablespoon red wine vinegar 
4 tablespoons olive oil
Flake salt and cracked black pepper

        Evenly spread out half of the salt in a small, glass baking dish. Create 4 depressions in the salt for the yolks to sit in.  Carefully place an egg yolk in each depression, gently sprinkling the remaining salt mixture over the yolks. Tightly wrap the dish, and chill for 4 days.

Preheat oven to 150°. Brush salt mixture off the yolks, then carefully rinse under cold water to remove any remaining salt. Gently pat dry with paper towels.

Cover one of the wire racks in the oven with a piece of baking paper,  place the eggs on top of it and dry out in oven until opaque and texture is like a firm cheese. Around 1½–2 hours. Let cool. 

Blanche the peas, then drain and refresh in cold water. Do the same with the broad beans until they’re tender, peeling them once they’re cooled. Drain both well then in a bowl combine them. Add the garlic, olive oil, mint, lemon, and red wine vinegar and with a fork mix well, slightly mashing the mix to bring it together — season with salt and pepper.


 Toast sourdough well and top with the mix, grate the egg yolks over the top to serve. 

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