Spring is here! The days seem a little longer, buds are breaking out, and songbirds are singing louder morning songs. Here’s a lovely little brunch dish to welcome in the new season. I usually put the fava bean puree on crostini as an appetizer, drizzled with good olive oil, sprinkled with mint and lemon zest (try this, for sure). We had some leftover from the night before and decided to make some brunch. For a very spring equinox /Easter Brunch, serve with hash brown potatoes and a wild mushroom and spring garlic sauté. For something sweet, perhaps strawberries, brown sugar and cream? I drizzle a bit of brown butter over the eggs, feel free to pour over a hollandaise or a mornay sauce.
Recipe
Spring Benedict
Serves 4INGREDIENTS
- 2 cups shelled and steamed fava beans or edamame
- 4 oz shredded Pecorino Romano cheese
- ¼ cup olive oil, plus more for toast
- 1 cup arugula
- Juice and zest of 1 lemon, separated
- 4 oz asparagus (about 12 spears)
- 4 oz shelled English peas
- 2 scallions sliced thin, optional for garnish
- 3 tablespoons mint leaves, cut in strips for garnish
- Four 1” slices of country style loaf French or Italian bread
- 1 clove garlic
- 4-8 uncured slices of Canadian bacon (optional)
- 8 eggs
- 2 tbsp butter
- Sea salt and pepper
INSTRUCTIONS
- Preheat oven to 350. In a food processor, pulse beans, Pecorino cheese, olive oil, arugula, and juice of 1 lemon until a thick but lumpy pesto. Add salt and pepper to taste.
- Steam asparagus until just done, about 2 minutes. Steam peas until done as well. Set aside. In a pan over medium heat, brown bacon on both sides. Just a bit of color on it.
- Brush bread lightly with olive oil and cook in oven, on an oven sheet, for about 10 minutes. Remove bread and quickly rub garlic clove over the toast. Slather liberally with the bean puree. Set on plates.
- Poach or baste eggs, keeping yolks soft and runny. Melt butter over medium-high heat until just brown and bubbly, with a nutty scent.
- To assemble, layer atop toasts: Canadian bacon, 3-4 spears or asparagus, peas ( it is ok, they roll around and it’s fun), eggs on top. Drizzle browned butter, sprinkle with the green onions, lemon zest and mint. Finish with a hearty grind of salt and pepper…then pass the mimosas!