Broad beans a la Francaise

Remove the whites bulb of the spring onions and then slice in half length-ways. Finely chop the tops and keep separate. Put the halves bulbs and broad beans in a heatproof container and cover with boiling water and leave for 2 minutes before straining.
In a sautee pan over medium heat render the lardons slowly with just a touch of oil for about 5 to 10 minutes. Remove the bacon and discard the oil. In the same pan put the bacon, beans, spring onion bulbs, butter, and stock.
Reduce for a couple of minutes and then add the spring onion greens. Season with salt and lime juice

Pea nage

Sautee the onions and the garlic in a tablespoon of rapeseed oil over a medium heat until soft but do not brown. Add the stock and simmer for 10 minutes before adding the peas. Simmer for an additional 5 minutes and then add the cream and butter.
Add the mint last and blend until smooth. Season with salt and white pepper and then pass through a sieve.

Slow cooked egg

Set up a water bath and set water temperature to 63C. Immerse the egg in its shell for 1 hour. Shock the egg in ice water and shell before serving.

Assembly

Warm a bowl and bring the nage to a gentle simmer. Place a mound of the broad beans at the centre of the bowl and pour the nage around it. Carefully shell the egg and put in on a cloth to remove any excess proteins. Season with sea salt and pepper.
Gently place egg gently on top of the beans and then generously garnish the dish with the remaining beans and bacon.