A quick and delicious way to start off your day.
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- 1 spring onion bulb
- 2 garlic cloves
- 2 cups asparagus cut into 1 in pieces
- 2 tablespoons olive oil
- 2 scallions, thinly sliced
- 1 cup fresh fava beans
- 1/2 cup fresh or frozen peas
- 2 cups watercress, torn into bite-sized pieces
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- Sea salt and black pepper to taste
- A pinch of chili flakes
- 2 tablespoons white vinegar
- 8 large eggs
- 2 tablespoons Pecorino Romano cheese, finely grated
- Heat the olive oil in a medium pan until hot, reduce the heat to medium, and add the onion, garlic and asparagus. Cook for 2 minutes, shaking the pan occasionally.
- Add the scallions, fava beans, and peas. Cover and cook another 2 minutes.
- Add the watercress, basil and mint. Cook until the watercress has just wilted. Season with a little salt, pepper, and a pinch of chili flakes.
- Meanwhile, bring a saucepan of water to boil with the white vinegar. Turn down the heat so that the water is at a gentle simmer.
- Crack an egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs and poach until the whites are set but the yolks remain runny. This should take about 3 minutes.
- Using a slotted spoon, transfer the eggs onto a paper towel to drain.
- Divide the spring vegetables up into 4 shallow bowls. Top each bowl with 2 poached eggs and sprinkle with 1/2 tablespoon of Pecorino Romano cheese.
- Garnish with a drizzle of olive oil.
Recipes for Life by Rita Thomas and Chef Erin Holm http://www.recipesforlife.ca/