Egg and Fava Salad on Crostini
These crostini are the perfect spring party appetizer. Even for one. Farm fresh eggs mixed with extra-virgin olive oil, fresh herbs and fresh favas on toasted crostini. If you can’t find favas use peas.
10 crostini (day-old bread sliced thin and toasted)
5 large eggs at room temperature
25-30 fava beans, shucked of the outer shell
1 tablespoon fresh herbs (parsley, chives, tarragon and/or basil)
11/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
3-4 tablespoons extra-virgin olive oil
1. Prick the eggs with an egg pricker (or straight pin) to make a hole in the wide bottom. Place in boiling water and cook 10 minutes. Drain off the hot water and cover with cold water, crack the shells and leave them in the cold water. When cool enough to handle peel the eggs. If they stay too long in the shells the whites will stick to the shell and make them difficult to peel.
2. Bring a medium pot of water to a boil large enough to hold the favas, and add 1 teaspoon salt. Cook the favas uncovered in boiling water for one minute. Remove and refresh in ice-cold water, this will stop the cooking and help keep them bright green. When cool pour away the water and peel the outer casing of the fava if they are large and tough. Reserve the favas in another bowl and discard the shells.
3. Mash the favas and eggs together using a pastry blender or fork. Add the herbs, ½ teaspoon salt, pepper, and extra-virgin olive oil. Taste to see if there is enough salt and herbs. Pile high on a crostini with a spoon. Top each with a fresh herb.
Copyright © Julie Logue Riordan, Cooking with Julie