Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Name: Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans); 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas); Kosher salt; 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias at 1-inch intervals pieces (225g); 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g); 8 ounces broccolini, woody ends removed, cut on a sharp bias at 1-inch intervals pieces (170g); 6 ounces stale hearty bread, crusts removed (170g); 3 tablespoons unsalted butter (25g); 2 tablespoons minced shallot, divided (about 1 small; 30g); 2 tablespoons minced fresh parsley leaves; 2 tablespoons minced fresh chives; Freshly ground black pepper; 1 tablespoon (15ml) juice and 2 teaspoons (5g) zest from 1 lemon; 3 tablespoons extra-virgin olive oil (45ml); 4 poached eggs