B.L.D (Breakfast, Lunch, or Dinner) Scafata

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.

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.

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.

Prepare a second ice bath. Poach the eggs following Rachael’s method. (see Rach’s Perfect Poached Egg method, below).

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.

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.

Rach’s Perfect Poached Eggs: 

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.