Ingredients
1 cup fresh shelled fava beans
3 tbsp. EVOO
1 small bunch asparagus, trimmed,
1 cup peas
1 bunch spring onions, chopped, or 2 thin leeks, whites and light greens chopped or thinly sliced on an angle
4 cloves garlic, thinly sliced
½ tsp. crushed red pepper
1 large head escarole, coarsely chopped
Freshly grated nutmeg (about 1/8 tsp.)
1 cup chicken stock or
Juice of 1 lemon
2 tbsp. white vinegar
4 large eggs
12 slices hot or sweet coppa or capocollo, prosciutto, or pancetta
Preparation
Step 1
If using prosciutto or pancetta, arrange a rack in the center of the oven and preheat to 425°. Line a baking sheet with parchment paper.
Step 2
Prepare an ice bath. Bring a medium pot of water to a boil for the favas. Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer to the ice bath. Drain and peel the favas.
Step 3
In a large skillet, heat the EVOO, three turns of the pan, over medium to medium-high. Add the asparagus, peas, onions, and garlic. Cook, stirring often, until the onions soften, 3 to 4 minutes; season with salt and the crushed red pepper. Add the escarole and nutmeg. Cook, stirring often, until the escarole wilts, 2 to 3 minutes. Stir in the stock and lemon juice. Reduce the heat to low and let the greens simmer while you poach the eggs.
Step 4
Prepare a second ice bath. Poach the eggs following Rachael’s method. (see Rach’s Perfect Poached Egg method, below).
Step 5
If using prosciutto or pancetta, arrange it on the parchment-lined baking sheet and bake until crisp, 4 minutes for prosciutto and 6 to 7 minutes for pancetta.
Step 6
Divide the greens and favas among shallow bowls. Top each serving with a poached egg, some coppa, capocollo, or crispy prosciutto or pancetta, and some cheese.
Step 7
Rach’s Perfect Poached Eggs:
Step 8
In a large skillet, bring a few inches of water and 2 tablespoons vinegar to a simmer over medium-high heat. Crack 1 egg into a small bowl; slowly pour it into the water. Wait 30 seconds before adding each egg. Cook 2 minutes for soft, runny yolks and 5 minutes for medium-set yolks. Transfer eggs to an ice bath using a slotted spoon; cool slightly, then remove to paper towels.
