Spring has finally arrived, and we want the colour of the season on our plates: green.

This very simple broad bean and pea spread steps up a gear when finished with the perfect runny egg, and our famous Pure Sea Salt Smoked over Oak. Texture is key – crisp toast, soft dip, runny egg, and delicate, crunchy flakes of the world’s best sea salt.

Serves 4

250g peas (fresh or frozen)
250g broad beans (fresh or frozen, but fresh obviously preferable. You may want to remove the tough outer shell if using frozen to keep a sweetness to the dip)
100g full fat creme fraiche
Handful of fresh mint leaves
Juice of half a lemon
50g grated parmesan
4 slices good sourdough bread (preferably Alison’s)
4 free range eggs
Pure sea salt smoked over Welsh oak
Handful of sugarsnap peas to look pretty at the end

First cook your peas and beans, draining and refreshing them in ice cold water top keep their bright colour. Blitz them up with the creme fraiche, mint, lemon, parmesan, some pure sea salt, and a good few grinds of pepper. Leave as much texture in as you like.

The 7 minute egg method has never failed us. Get a large pan of boiling water on the go, and a large bowl of well-iced water on standby. Carefully lower your eggs (we like to do no more than 2 at a time, to make sure we can get the timing exact) in one at a time with a slotted spoon. Set your timer for 7 minutes. Remove the eggs immediately and plunge straight into cold water. Wait for at least 5 minutes before peeling.

To assemble, lightly toast your bread, and spread with your pea and bean dip. Carefully cut the egg with a sharp knife and place on top, together with a few sugarsnaps. Garnish with a good pinch of Smoked HM.

Photo: Jess Lea-Wilson