Fava Beans with Poached Egg Crostini

Yesterday I found myself sitting on a park bench underneath a remarkably giant fig tree in the center of Fremantle, Australia trying not be disturbed by the smashed bits of expensive fruit (in the USA at least) that covered the ground around the tree. The figs are scattered and smooshed as commonly as dead leaves and acorns are during the autumn months in the midwest. This sight will take some getting used to and I must resist the urge to scoop them up and turn them into Fig Newton's. As I sat on my bench contemplating figs, I had one eye on the big bag of fava beans (or broad beans as they are referred to here) I had bought at the market. It was nearing lunchtime, the sun was shining, and I looked forward to treating myself to a special lunch for one.

Fava beans are strange creatures with their double-casing of pod and rubbery outer shell. It's good peaceful work shelling those beans. After they're out of their pod, a quick simmer makes the shell easy to peel off revealing the mild-flavored, pretty favas. They don't need much adornment so I tossed them with just a touch of olive oil and some good sea salt. I topped them with a toasted slice of baguette and a perfectly poached egg. A few snips of chives and several drops of luscious truffle oil completed the dish.

Because there aren't many ingredients in this recipe, they need to be top-notch and although this made for a quick, light lunch, I can also see it being served as a first course for a special dinner. The truffle oil elevates it from something simple to luxurious. I drank a glass of crisp, mineral Sauvignon Blanc with it which seemed to be the perfect wine to cut through the rich egg and truffle flavors.

To serve one:

• 1 cup of shelled fava beans
• 2 teaspoons olive oil, divided
• Pinch of sea salt
• 1 long, thin slice baguette
• 1 egg, poached
• 4-5 drops truffle oil
• Freshly ground black pepper
• Fresh chives, for garnish

Bring several cups of water to a boil in a saucepan. Add the favas and blanch for 3 minutes. Drain and rinse under cold water until they are cool enough to handle. Peel away the outer shell and discard. Toss the beans with 1 teaspoon of olive oil and a pinch of sea salt. Set aside.

Meanwhile, rub both slides of the baguette slice with the remaining teaspoon of olive oil and toast it in a preheated oven until golden.

To assemble: Spoon the favas onto the center of a plate. Top with the baguette. Place the poached egg on the crostini. Sprinkle the egg with a touch of salt and a grinding of pepper. Snip some chives over the dish. Garnish with the truffle oil and serve immediately.