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Argentine · Salad
Springtime Fava Bean Salad with Poached Egg
Blanched fava beans, sweet peas and cherry tomatoes seared in pancetta fat, tossed with mint and basil, and heaped on fried country bread with a soft poached egg. A spring plate for brunch or supper.
- YieldServes 4
- Hands-on55 min
- Total56 min
- Difficulty
Ingredients
- 300 gvery young fava beans, shelled and peeled (about 2 cups)
- 170 gslab bacon or pancetta, cut into 1.25 cm dice; use pancetta or a mild smoked bacon
- 1 tspred wine vinegar, for the poaching water
- 4large eggs
- 4 slicescountry bread, 1.25 cm thick
- 1½ tbspextra virgin olive oil
- 225 gcherry tomatoes
- 2 tbspunsalted butter
- 300 gvery fresh sweet green peas, shelled (about 2 cups)
- ¼ cuptiny fresh mint leaves
- ¼ cuptiny fresh basil leaves
- to tastecoarse salt and freshly ground black pepper
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