Recipe courtesy of Karen Hursh Graber
Makes 4 side dish servings
3 c. shelled fava beans
6 oz. cherry or grape tomatoes, halved
1½ c. cooked fresh peas, or thawed frozen peas
¼ c. fresh mint leaves, cut into chiffonade
¼ c. fresh basil leaves, cut into chiffonade
8 oz. bacon, cubed
2 T. butter
1½ c. cubed French bread
1 T. red wine vinegar
2 T. olive oil
Salt and pepper to taste
4 eggs, poached
Blanch fava beans for 4 minutes. Drain and shock in ice water. Peel outer skins. Place in salad bowl with tomatoes, peas, mint and basil. Fry cubed bacon until crisp. Drain on paper towels. Wipe out skillet, add butter, and fry bread cubes until golden.
Mix vinegar, olive oil, salt and pepper. Add dressing and bacon to bean salad. Toss gently. Add bread cubes and toss gently again.
Divide salad among four plates. Top each with a poached egg. For salad main dishes, divide between two plates and top each with two eggs.