if I hadn’t been a veggie, I wouldn’t have come up with this vegetarian breakfast recipe for fava beans, kale, and sweet potatoes on bread because I would have never gotten off the bacon wagon. And that would have been a freaking Greek tragedy because this dish is probably my new favorite breakfast, brunch, lunch, lupper, supper, and snack.
I recommend preparing the fava beans the day before because they’re finicky little beany bastards. But oh so worth it. I had them for the first time in Barcelona with Jamon, garlic, and wine. And have been hooked ever since.
Every Spring when they show up at the farmer’s market I do one of those not-so-serious dances and giggle like a fan girl on crack. Yes, fava beans are my crack.
This is also why I toss them in pasta with chilies and shaved Parmesan, scoop them into the risotto with fresh peas and lots of Italian parsley, serve them on ricotta gnudi with homemade tomato sauce, and slather them on toast. Bean fiend? I think so.
Vegetarian Breakfast: Poached Eggs Recipe
- Pot Large
- Pan Large
- 3 lbs Fresh fava beans
- 3 pieces Leeks halved cleaned and sliced
- 1 piece Bunch of kale stems discarded and leaves roughly chopped
- 1 piece Large sweet potato or yam peeled and chopped into 1" pieces
- 1 piece Garlic clove peeled and minced
- 1 piece Lemon for juice
- ¼ cup shaved Parmesan cheese
- Lil butter
- Good quality extra virgin olive oil
- Coarse sea salt
- Fresh cracked black pepper
- 4 pieces Pastured eggs
- Crusty bread to serve
To Prepare the Fava Beans
- Snap off the top end of the bean and gently peel off the seam (like fresh peas). Then gently wiggle your fingers inside to open the pod. Pop out the beans and discard the shells to the compost.
- Now here's the time consuming part: the beans are tricky and have a second shell. You'll need to bring a large pot of water to a boil, dump the beans in, boil for about a minute to loosen the second casing and then immediately drain and run cold water over the beans to stop the cooking process and maintain the brilliant green color. Now you can carefully made a tear in the outer coating near the "bum" of the bean (when you see them you'll know what I mean) and just gently pinch the bean out of it's casing. Tada! Bright green broad beans! Again, discard the shell.
To Make the Dish
- Pre-heat your oven to 400 degrees F. Toss the peeled and chopped sweet potato or yams into a baking dish and drizzle generously with olive oil and salt and pepper. Toss to coat. Cover and bake in the oven for about 30 - 40 minutes or until fork tender. Remove from the oven and set aside.
- As the sweet potatoes or yams cook, prepare the rest of the meal. Drizzle some olive oil in a large pan over medium heat. Once shimmering but not smoking, add the leeks and dust with salt. Stir regularly until soft and beginning to show some colour.
- Add the kale and season well with salt and pepper. Cover and allow the kale to wilt, continuing to stir often.
- Once kale is tender, add the garlic, cook a further minute and a half. Take care not to burn the garlic or you'll end up with a bitter flavour in the finished dish.
- Toss in the prepared fava beans. Saute about 5-7 minutes or until beans are tender.
- Add a blot of butter, the lemon juice and season to taste, topping with the shaved Parmesan.
- Dump the contents of the pan onto a serving platter and cover with a lid or foil to keep warm. Wipe the pan out and fill with 3 inches of water. Bring to a very light boil/gentle simmer. Gently slide the eggs into the water and allow to cook about 2-3 minutes for soft poach, 3-4 minutes for medium, or 4-5 for hard. Lift carefully with a slotted spoon and place on a plate to drain. Sprinkle with salt and pepper to taste while hot.
- If desired, toast the bread. Serve all up on a table and let everyone build open faced sandwiches.
Related: Poached Egg Recipes