Broad bean, free range egg and radish salad

Ingredients

500 g	Broad beans, shelled (Main)
1 sprig	Fresh mint
4	Eggs (Main)
2 Tbsp	Extra virgin olive oil
1	Lemon, juiced
1 to taste	Salt & freshly ground pepper
2	Radishes, sliced

Directions

1. Bring a saucepan of water to a boil. Throw in the beans and mint and let cook for 2 minutes, then drain.
2. Boil the eggs for 4 minutes, then pour off the water and run plenty of cold water over the eggs until they are cool enough to handle. Peel and quarter.
3. Heat a pan, add the olive oil, the beans and the lemon juice - toss then season to taste.
4. Arrange the broad beans and eggs on plates with the slices of radish, pouring over any pan juices. Serve with crusty bread.