Poached Egg With Spinach and Tomato
Poached Egg With Spinach and Tomato is a dairy free and lacto ovo vegetarian recipe with 2 servings.
Poached Eggs over Scafata
Ingredients
- 1 spring onion bulb, sliced
- 1 fresh red chile, halved lengthwise
- 2 garlic cloves, finely chopped
- 8 oz. asparagus (about ½ bunch), cut on a diagonal into 1” pieces
- ¼ cup olive oil, plus more for drizzling
- 2 scallions, thinly sliced
- 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
- ½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
- ½ head escarole, torn into bite-size pieces (about 2 cups)
- ¼ cup fresh basil leaves, torn if large
- ¼ cup fresh mint leaves, torn if large
- Kosher salt
- 2 tablespoons white wine vinegar
- 4 large eggs
- 2 oz. Pecorino Romano, finely grated
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