Scrambled Eggs with Fava Beans and Crispy Breadcrumbs

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Make plans to throw a weekend brunch with this flavorful egg dish.

Ingredients

Crispy Breadcrumbs
1 1/2 cups coarsely torn French bread
3 tablespoons olive oil
Kosher or sea salt, to taste
Scrambled Eggs
1 cup peeled fresh fava beans
1 dozen large organic eggs
1/2 cup crème fraîche or sour cream
1/2 teaspoon fine sea salt
Fresh ground pepper to taste
2 tablespoons butter
2 cups chopped leeks (white and pale green parts only - about 2 large leeks)
1 small wedge of parmesan cheese, grated 2-3 sprigs Italian parsley for garnish


Directions

For Crispy Breadcrumbs:
Preheat oven to 400°F. Place torn bread in medium bowl. Drizzle oil over pieces, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. (Note: Can be made 2 hours ahead. Let stand at room temperature. Rewarm 3 minutes in 350°F oven before completing recipe).

For Eggs:
Shell beans from their pods, and heat a pot of water to boiling. Blanch the beans briefly (for 30 seconds or so) to loosen the skins; drain and cool in ice water to preserve their bright green color. Peel the beans using your thumbnail to tear the skin at one end, then squeeze to pop out the bean.

Whisk eggs, crème fraîche, and 1/2 teaspoon salt in large bowl to blend. Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Sprinkle lightly with salt. Mix in fava beans. Increase heat to medium-high and add egg mixture. Stir until eggs are almost set but still creamy, about 3 to 4 minutes. Season fresh pepper.

Transfer egg mixture to platter. Sprinkle eggs with crispy breadcrumbs, grated parmesan cheese and chopped parsley. Serves 4 to 6 for brunch.

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