Toast #1: Spring Peas, Broad Beans, and Flowers

We are Matt and Lentil, and we believe that health and happiness come from real,

traditional food, a warm home, and a mastery of life’s fundamentals.

This dish is full of the things that shine in spring: peas, broad beans, herbs, and edible flowers.


  1. 1⁄3 cup + 1 tablespoon extra-virgin olive oil
    2 cups broad beans and peas, shucked
    ground black pepper
    a big handful of parsley, stalks and all, finely chopped
    a big handful of mint, leaves picked and finely chopped
    2 garlic cloves, crushed
    2 dried chilies
    ½ lemon
    4 to 8 slices sourdough bread
    4 to 8 eggs

    ground black pepper
    edible flowers, optional

  1. Heat 1⁄3 cup of the olive oil in a heavy-based frying pan over a low heat. Add the broad beans, peas, and a pinch of salt and pepper. Fry for about 10 minutes.
  2. Grind the parsley, mint, garlic, chilies, and remaining oil into a paste using a mortar and pestle or a blender.
  3. Add to the broad beans and fry for 2–3 minutes. Take off the heat and add a squeeze of lemon juice.
  4. Boil the eggs for 6 minutes and toast the bread.
  5. To serve, peel and halve the eggs. Spoon the broad bean mix on the toast, then top with the eggs, a squeeze of lemon, some ricotta, a pinch of salt and pepper.

Photography by
Shantanu Starick