Fresh Favas with Eggs and Croutons

MAKES: 4 servings

TIME: 30 minutes

Fresh fava beans are a delicious springtime treat, with fresh, verdant flavors that make the shucking and peeling worth the effort. Substituting frozen favas or lima beans is perfectly fine out of season or when time is an issue, but it won’t be the same.

Other beans you can use: Just about any fresh or frozen bean you can find will be delicious lima, edamame, black-eyed peas, or cranberry.

1/4 cup extra virgin olive oil

8 ounces bread, preferably day-old, cubed

3 cups fresh fava beans (about 3 pounds in pods), blanched and peeled, or thawed frozen

Salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

2 Hard-Cooked Eggs, peeled and chopped

Chopped parsley for garnish

Put half the oil in a skillet over medium heat. Add the bread cubes and cook, stirring frequently, until golden brown, about 5 minutes.

Add the remaining oil and the favas and sprinkle with salt and pepper; cook for about 2 minutes. Stir in the lemon juice and eggs, stir, then taste and adjust the seasoning. Garnish with parsley and serve immediately.

Variations

Fresh Favas with Tofu and Croutons. An eggless, vegan version: Substitute about 1/2 cup chopped tofu for the eggs and add with the favas.

Herbed Fresh Favas with Egg and Croutons. Use whatever fresh herb you have on hand: Add 2 to 3 tablespoons chopped fresh herbs, like dill, basil, mint, chives, or chervil; or add a dollop of any of the pestos or herb pastes in Pesto, Herb Pures, and Herb Sauces.

Fresh Favas with Feta and Croutons. Perfect over hot or even room-temperature orzo: Replace the eggs with 1/2 cup or more crumbled feta cheese and sprinkle with chopped fresh marjoram or oregano leaves.