Heirloom Egg and Fava Tendril on Sourdough Toast with Olive Oil
A poached farm heirloom egg combined with sauteed fava tendril leaves and topped on sourdough toast, makes a delicious starter to a late winter menu.Serves 1-2
Ingredients
- 1 heirloom egg
- 1/2 cup fava tendril leaves and flowers
- 1 slice from a loaf of sourdough bread
- 1/2 tablespoon extra-virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
Instructions
- Heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Add the fava tendril leaves and flowers and cook until just soft and wilted, approximately 1 minute. Remove from the heat and set aside.
- Poach the egg.
- Toast the bread. Drizzle a little bit of olive oil over the bread and arrange the fava tendril leaves and flowers on top. Add the egg and sprinkle with a pinch of sea salt freshly ground black pepper. Serve immediately.
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