4 slices pancetta or bacon
1 cup podded broad beans
1 tbsp olive oil
1 tsp lemon juice
4 slices sourdough
Preheat the oven to 200C. Spread the bacon on a tray covered with baking paper and cook until crisp.
Bring a saucepan of water to the boil, add the broad beans and simmer for 5 minutes. Drain and refresh under cold water.
Peel the outer skin off the broad beans. Little emerald green beans will be revealed. Discard the skins and mash the beans with a fork.
Add the olive oil and lemon juice and season with salt and pepper. Meanwhile, poach the eggs, toast the sourdough and pat the bacon with kitchen paper to absorb any extra fat.
Spoon the broad beans on to the toast and top with the egg and bacon.