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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

Prep Time

15m

Cook Time

30m

Total Time

45m

This spring vegetable salad features fava beans, English peas, asparagus, snap peas, and broccolini, topped with a poached egg and crispy bread crumbs. A perfect combination of fresh and savory flavors, drizzled with lemon juice, zest, and olive oil. A light and satisfying dish for any meal.

seriouseats.com

Recipe Options

Ingredients

Servings: 4

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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)

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)

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Ingredients

Steps

Nutrition Facts

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts