Serves 4
From Seven Fires: Grilling the Argentine Way by Francis Mallman
2 c. shelled and peeled very young fava beans
6 oz. slab bacon or pancetta, cut into 1/2-inch dice
1 tsp. red wine vinegar
4 large eggs
Four 1/2-inch-thick slices country bread
1 1/2 Tbsp. extra-virgin olive oil
8 oz. cherry tomatoes
2 Tbsp. butter
2 c. very fresh sweet green peas
1/4 c. tiny fresh mint leaves
1/4 c. tiny fresh basil leaves
Coarse salt and freshly ground black pepper
Blanch the fava beans in boiling water for 2-4 minutes, depending on their size; they should be firm but not hard. Drain and set aside.
Saute the bacon in a chapa or large cast-iron skillet over low heat until the fat renders and the bacon is brown and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Set the skillet aside.
Meanwhile, bring a saucepan of water to a gentle boil and add the vinegar. Stir the water to form a gentle whirlpool, crack open an egg, and add to the water. Cook for about 3 minutes, until the white holds together but the yolk is still runny Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs. Keep the water at a very low simmer.
Reheat the bacon fat remaining in the skillet over medium heat. Add the bread and fry until lightly toasted on both sides. Transfer to four serving plates.
Wipe out the skillet with paper towels, brush with 1 1/2 tsp. of the olive oil, and return to medium heat. Add the fava beans and brown for 1-2 minutes on one side. With a slotted spoon, transfer to a large bowl.
Add the cherry tomatoes to the skillet, along with the remaining Tbsp. of olive oil and cook for 1-2 minutes, until softened. Transfer to the bowl with the favas.
Add the butter to the skillet and, once it melts, add the peas and sauté for 1-2 minutes, until just cooked through. Add to the favas and tomatoes. Add the mint and basil leaves and toss well. Season with salt and pepper to taste.
Just before serving, carefully add the poached eggs to the saucepan of gently simmering water to rewarm. Drain on paper towels again.
Place an egg on each slice of toast and place on dinner plates. Divide the fava beans, peas, pancetta, and tomatoes among the plates, and serve immediately.
Stephanie’s adaptation:
I skipped the fava beans and used one bunch of swiss chard, rinsed, central rib sliced away, leaves chopped. I didn’t use any extra olive oil or butter, and I didn’t use the bread. I did as follows:
Saute pancetta until crisp. Remove with a slotted spoon to a paper towel. Drain all but a tsp. or so of pancetta drippings into a small dish. Return pan to heat, add chard, a sprinkle of salt, and sauté until chard is wilted and tender, about 5-7 minutes. Scrape chard into a large bowl. Add 1 tsp. pancetta drippings to pan, return pan to heat, then add peas and sauté for a 1-2 minutes until warmed through. Transfer peas to bowl with chard. Add 1 more tsp. pancetta drippings to pan, then add whole cherry tomatoes. Return pan to heat, sprinkle tomatoes with salt, and sauté until tomatoes are starting to pop and skins are scorched. Transfer tomatoes to bowl with chard and peas. Add reserved pancetta to vegetables, as well as the mint and basil (I used chopped leaves), and a few grinds of freshly ground black pepper - toss to combine. Divide vegetables among four plates. To finish, add 2 more tsp. pancetta drippings to pan and carefully break two eggs into pan (unless using a pan large enough for all four eggs). Sprinkle eggs with salt and pepper and cook until whites are set. Carefully turn eggs and cook for 1-2 minutes (for over-easy-to-medium. Cook remaining eggs as needed). Serve eggs alongside vegetables.