Baby Broad Beans & Jamón | Spain’s Best Kept Secret 🤫

jamón

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon is lower in fat while still providing a savory flavor.

Heat olive oil in a pan over a low heat.

Drop in the jamón and let it sweat about 5 minutes. Remove the jamón and set aside.

Turn up to medium heat and add the asparagus pieces to the same jamón-y. Cook until firm but edible.

Drop in the garlic and onion. Cook for a couple of minutes.

Add salt.

At the same time, start boiling water in a different pot to poach an egg. Add vinegar to the water.

Drop in the baby broad beans and parsley into the pan and stir in and cook a little. Turn the heat to low so they keep warm and cooking while you cook the eggs.

When the pot water is boiling, turn it down to low and crack the eggs in gently. They'll need about 3-4 minutes to cook, so the yolk is still runny. Using a slotted spoon lift them out now and again to check if they're done.

Serve the baby broad bean mix onto two plates. Once the eggs are done serve an egg atop each dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens