Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Name: Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe
Yield: 4 servings
Ingredients: Fava Beans (In Pods); Shelled Fava Beans; English Peas (In Pods); English Peas; Kosher Salt; Asparagus; Snap Peas; Broccolini; Rustic Bread; Plain Dried Breadcrumbs; Unsalted Butter; Shallots; Minced Parsley; Minced Chives; Black Pepper; Lemon; Extra Virgin Olive Oil; Egg

Serious Eats

Serves: 4 Save

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