Wow. How poncy. So delicious though. SOO delicious.
- Broad beans (just the beans, not the pod)
- Fresh as ripe red organic tomatoes
- A splash of white wine
- Some healthy dollops of white truffle oil
- Brown sugar (1-2 tablespoons)
- A little lemon juice
Chop the tomatoes up really roughly. Put that all in an oven-proof receptacle of some kind and bake for an hour.
Crack eggs on top. Cook them until the whites all turn white, not a minute more. You want those yolks to stay nice and runny.
Sprinkle with truffled pecorino and a dash of pepper. Let that melt. If that isn’t the best vegtarian breakfast ever I’m a deep-fried truffled hindu cow.