Step 1

Place beans in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and refresh under cold running water. Peel the beans. Discard pods. Reserve 1/4 cup podded beans.

Step 2

Process the beans, ricotta, lemon rind, 3 tsp lemon juice and 1 tbs chives in a food processor until a coarse paste forms. Season.

Step 3

Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 4 minutes. Refresh in iced water. Peel the eggs.

Step 4

Combine the dill, baby herbs, 2 tsp oil, 3 tsp lemon juice and remaining chives in a bowl. Season and toss to combine.

Step 5

Spread toast with the ricotta mixture. Top with the smoked salmon and herb mixture. Carefully break the eggs in half. Top the bruschetta with egg and drizzle with the remaining oil. Season.