Poached Eggs over Scafata

By LRay

Bon Appetit, May 2014, page 102.

Ingredients

• 1 spring onion bulb, sliced
• 1 fresh red chile, halved lengthwise
• 2 garlic cloves, finely chopped
• 8 oz. asparagus (about 1/2 bunch), cut on a diagonal into 1” pieces
• 1/4 cup olive oil, plus more for drizzling
• 2 scallions, thinly sliced
• 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
• 1/2 cup shelled fresh peas (from about 1/2 lb. pods) or frozen peas, thawed
• 1/2 head escarole, torn into bite-size pieces (about 2 cups)
• 1/4 cup fresh basil leaves, torn if large
• 1/4 cupfresh mint leaves, torn if large
• Kosher salt
• 2 tablespoons white wine vinegar
• 4 large eggs
• 2 oz. Pecorino Romano, finely grated

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat onion, chile, garlic, asparagus, and ¼ cup oil in a medium saucepan over medium heat until oil begins to bubble. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until asparagus is crisp-tender, about 2 minutes. Add scallions, fava beans, and peas; cover and cook until fava beans are just tender, about 2 minutes.

Add escarole, basil, and mint and cook, tossing, until escarole is wilted and asparagus is very tender, about 2 minutes; season with salt.

Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

Serve scafata topped with eggs and Pecorino and drizzled with oil.

DO AHEAD: Eggs can be poached 2 hours ahead; place in a bowl of ice water and chill. Reheat in barely simmering water 1 minute just before serving.