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Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe
Ingredients (15)
- 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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats