- 1 loaf crusty baguette, thinly sliced at a slant
- ½ cup chives, chopped
- 1 x 250 g tub crème fraîche
- 1 x 140 g punnet broad beans, blanched
- 2 T white-wine vinegar
- 8 free-range eggs
- Sea salt and freshly ground black pepper, to taste
Place the baguette slices under a hot grill and toast on each side until lightly golden.
Stir the freshly chopped chives into the crème fraiche and spread over each slice. Scatter with the broad beans and add a squeeze of lemon juice. Place a small saucepan over a high heat, fill with water and bring to a gentle boil.
Add the vinegar and stir the water to create a "whirlpool" effect. Carefully break the eggs into the water, one at a time, and poach for 3 minutes, or until done to your preference. Use a slotted spoon to remove the eggs from the water and place on top of the cheese crostinis.
Season to taste and serve.
TASTE’s take: The gorgeous yellow yolk of the eggs just begs to be mopped up with the little toasts, making this the ultimate late breakfast treat.