Recipe by Rachael Ray
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
- 1 cup fresh shelled fava beans
- 3 tbsp. EVOO
- 1 small bunch asparagus, trimmed, thinly sliced on an angle
- 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
- 1/2 tsp. crushed red pepper
- 1 large head escarole, coarsely chopped
- Freshly grated nutmeg (about 1/8 tsp.)
- 1 cup chicken stock or vegetable stock
- Juice of 1 lemon
- 2 tbsp. white vinegar
- 4 large eggs
- 12 slices hot or sweet coppa or capocollo, prosciutto, or pancetta Shaved Parmigiano-Reggiano or pecorino, for serving
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.
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.
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.
4. Prepare a second ice bath. Poach the eggs following Rachael’s method. (see Rach’s Perfect Poached Egg method, below).
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.
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.
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.