Name: Poached Eggs over Scafata
Yield: 4 Servings
Ingredients: 1 spring onion bulb, sliced; 1 fresh red chile, halved lengthwise; 2 garlic cloves, finely chopped; 8 oz. asparagus (about ½ bunch), cut on a diagonal into 1” pieces; ¼ cup olive oil, plus more for drizzling; 2 scallions, thinly sliced; 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed; ½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed; ½ head escarole, torn into bite-size pieces (about 2 cups); ¼ cup fresh basil leaves, torn if large; ¼ cup fresh mint leaves, torn if large; Kosher salt; 2 tablespoons white wine vinegar; 4 large eggs; 2 oz. Pecorino Romano, finely grated

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Peden + Munk

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Recipe notes