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01 April 2013

Eggs With Green Fava Beans, Peas & Parsley Sauce

While I was browsing the March 2013 issue of La Cucina Italiana, the picture of this recipe jumped out at me.  I'm far from being a green sauce lover, which makes me think that my daughter followed my lead about my hidden aversion of green sauces. How she picked up on it, I don't know, because I hide my food aversions from my kids until they have already established their food preferences especially their dislikes.  I don't want to be the culprit when they suddenly run away from anything creamy green not knowing why they are running away from it in the first place.  Then all arrows point at me. 

But that is just an example.  My dislike of green sauces is not as bad as my dislike of dairy milk.  I will not pinch my nose, hold my breath or half-faint just to taste it. Like what I used to do with milk when I was young and still under the control of my Mom.  I can eat green sauces especially when I like what's in it.  I love fava beans, peas and parsley so this one worked well with me.  Plus, I love eggs.  PLUS, I have a lot of surplus hard boiled eggs.  And I am guessing that everyone has the same problem.

If you and your kids painted way too much eggs for Easter and you are stuck with so many of them, try this simple recipe.  Take away the fava beans if you don't have them.  I used fresh ones and frankly, shelling, blanching and peeling the seeds took most of my time.  The rest of the recipe was very easy and fast.  

Enjoy, like my family and I did.  One kid ate two eggs with a bit of green sauce and one ate one egg but was indignant about the green thingy sticking to the egg.  Guess who that one was.  I ate everything with the green sauce smeared abundantly on my eggs.  It's a good start!

Eggs With Green Fava Beans, Peas & Parsley Sauce

Adapted from La Cucina Italiana's Uova con Salsa Verde di Prezzemolo, Fave e Piselli, March 2013 issue, with slight modifications.

Serves 4
  • 20 grams fresh fava beans, weighed after shelling (you can replace with frozen or canned)
  • 20 grams peas, weighed after shelling (you can replace with frozen or canned)
  • 8 grams parsley
  • 5 hard boiled eggs
  • 1/4 slice of bread
  • 1/4 teaspoon capers
  • 1/2  anchovy fillet preserved in oil
  • 1/4 clove garlic
  • 40 grams extra virgin olive oil
  • 10 grams water
  • salt
  • pepper

  1. If using fresh fava beans, boil water in a pot of water over high heat.  When the water boils, add salt.  Cook shelled fava beans for 3 minutes.  Transfer to a bowl with ice and water to stop the cooking.  Push out the inner seeds from the outer skin.  Set aside.
  2. If using fresh peas, blanch them the same way as the fava beans.  Set aside.
  3. Using a hand blender, mix the peas, fava beans, parsley, 1/4 hard boiled egg, bread, capers, anchovy, garlic, extra virgin olive oil, water, salt and pepper.  Mix until you attain a creamy consistency.  Spread the sauce on the serving plate.
  4. Slice the remaining eggs in half and distribute them on the serving plate with the green sauce.  Garnish with peas and fava beans.