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Egg and Anchovy Salad with pea shoots and broad beans
Prep Time
10 mins
Cook Time
8 mins
Total Time
15 mins

Egg and Anchovy Salad with pea shoots and broad beans

Course: Main Course, Salad
Cuisine: International
Keyword: anchovy, broad beans, egg, pea shoots
Servings: 2 people
Calories: 250 kcal
Author: elspeth
  • 4 eggs, large
  • 1 red gem lettuce cut into strips
  • 1/2 bag prepared salad of pea shoots & baby leaves
  • salad dressing of choice
  • 60 g broad beans removed from pods
  • 80 g marinated anchovies drained
  1. Put the eggs in a pan and gradually add boiling water to avoid cracking.  Cook till medium.  This will vary according to your eggs and how you store them.  Mine were large eggs in a very cold fridge and therefore took 8 minutes

  2. While the eggs are cooking, lightly dress the leaves in the dressing of your choice.  I used a ready mixed vinaigrette

  3. Cook the broad beans for about 2 minutes in boiling water, drain and run briefly under cold water so that they are cool enough to handle. Squeeze the tender beans out of the tough skins and add to the leaves

  4. Once the eggs are cooked, drain and run under cold water while you remove the shells.

  5. Add the eggs and anchovies to the salad