Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs Recipe

Ingredients

• 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)
• 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)
• Kosher salt
• 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias at 1-inch intervals pieces (225g)
• 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)
• 8 ounces broccolini, woody ends removed, cut on a sharp bias at 1-inch intervals pieces (170g)
• 6 ounces stale hearty bread, crusts removed (170g)
• 3 tablespoons unsalted butter (25g)
• 2 tablespoons minced shallot, divided (about 1 small; 30g)
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons minced fresh chives
• Freshly ground black pepper
• 1 tablespoon (15ml) juice and 2 teaspoons (5g) zest from 1 lemon
• 3 tablespoons extra-virgin olive oil (45ml)
• 4 poached eggs

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