200 gr. broad beans (peeled)
2 - 3 spring onions
2 eggs
2 slices of bacon or Serrano Ham
extra virgin olive oil
salt and parsley
cayenne
Cook the peas in a pot of salted water for 8 minutes. Drain and keep the peas and broth.
Cook the broad beans in another pot with water and a pinch of salt for 8-10 minutes. Drain and keep the beans.
Chop the spring onions finely and fry over low heat in a pan with olive oil. Add beans and peas, salt, chopped bacon and pour some of the broth peas. Cook for about 2 minutes. Distribute them in 2 plates.
Fried, bain marie or boiled egg will go on top. Use cayenne and chopped parsley for decoration.