Broad Bean Smash & Smoked Salmon On Bruschetta

Step 1: Place beans in a heatproof bowl and cover with boiling water and set aside for 1 minute.

Step 2: Drain and refresh under cold running water and then peel the beans discarding pods and reserve 1/4 cup podded beans.

Step 3: Process the beans, ricotta, lemon rind, 3 tablespoon lemon juice and 1 tablespoon chives in a food processor until a coarse paste forms, season to taste and set aside.

Step 4: Place the eggs, in a small saucepan and cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer for 4 minutes and then refresh in iced water and peel the eggs.

Step 5: Combine the dill, baby herbs, 2 tablespoon oil, 3 teaspoons lemon juice and remaining chives in a bowl and season and toss to combine.

Step 6: Spread toast with the ricotta mixture and top with smoked salmon and herb mixture.

Step 7: Carefully break eggs in half and top the bruschetta with the eggs and reserve broad beans and drizzle with remaining oil and season.