16:02 01 March 2011
Turkey eggs are rather like duck eggs and have a firmer white than a hens egg and a much larger yolk so are perfect for egg dishes like this.
You can use a selection of seasonal vegetables for this dish depending on whats available. You can remove the outer skins from the broad beans if they are large or just leave the small ones on, otherwise you end up buying kilos of broad beans for a couple of servings.
4 turkey eggs
2tbls rapeseed oil
40g shelled weight of peas, cooked
70-80 podded weight of broad beans, cooked
any other seasonal vegetables like green beans, sprue asparagus, samphire etc
1tbls chopped parsley
80g good quality salted butter
Sea salt and freshly ground black pepper
Watch chef and restaurateur Mark Hix make this great spring dish.
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