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Vegetarian, Meal soups and plant based

Spring fava bean and artichoke sauté with poached egg

This spring fava bean and artichoke sauté with a poached egg is a vegetarian dish for 4, ready in 35 minutes, medium difficulty, for €2.90 per serving. The key is poaching the egg well and barely warming the fava beans so they stay tender and bright green.

A fresh spring sauté, fava beans, artichokes and spring onions, topped with a poached egg.

Spring fava bean and artichoke sauté with poached egg
Total time
35 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Spring

This sauté tastes like spring from the first bite. Tender green fava beans mingle with soft artichoke hearts, brightened by lemon and fresh mint. The poached egg on top adds a runny yolk that coats the vegetables the moment you break it, turning a simple vegetable sauté into something more special.

Make it on a weeknight when you have a bit of extra time, or for a light Sunday lunch for two or for guests who enjoy seasonal vegetables. Poaching the egg takes a little focus, but nothing tricky, and the result always looks like more effort than it actually takes.

The ingredients

4 people

Frozen foods

  • Shelled fava beans 500 g

Pantry

  • Canned artichoke heartsoften in the pantry 400 g
  • White vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Spring onion 4
  • Garlic 2 cloves
  • Lemon 1
  • Mint 4 sprigs

Dairy

  • Egg 4

Bakery

  • Country bread 4 slices

Allergens Eggs, Gluten

The step by step recipe

  1. Cook the fava beans in boiling salted water, cool them in cold water, then peel off their thin skins. 5 min

    This peeling takes a while but gives you tender, bright green beans.

  2. Sauté the spring onions and garlic in olive oil, then add the drained artichoke hearts cut into quarters. 5 min

    Let them pick up a little color.

  3. Add the fava beans, lemon juice, salt and pepper, and toss for two minutes. 2 min

    Keep the beans just barely warm so they stay tender.

  4. Poach the eggs one at a time in a pot of simmering water with vinegar added. 3 min

    Drain on paper towels before plating.

  5. Plate the sauté with a poached egg, mint, and toasted bread.

    Pepper the egg and break the yolk at the table so it coats the vegetables.

Our tips to get it right

  • Shell the fava beans right before cooking them, they oxidize fast and lose their bright green color.
  • Use the freshest eggs you can find for poaching, the white holds together better around the yolk instead of spreading in the water.
  • Drain the canned artichoke hearts really well before cutting them, otherwise they release water in the pan and won't brown properly.

The variations

  • Swap the frozen fava beans for frozen peas if you can't find any, the texture changes slightly but the dish stays just as fresh.
  • For a richer version, add shaved parmesan or a little ricotta on top right before serving.
  • To save time, fry the egg sunny side up instead of poaching it, you keep the runny yolk effect without the extra step.

What to serve it with

  • Extra toasted country bread
  • A lemony green salad
  • Lemon water

Storage

Keep the vegetable sauté on its own, without the egg, for 2 days in the fridge in a sealed container. Reheat it gently in a pan and poach a fresh egg right before serving, since poached eggs don't keep or freeze well.

Questions about this dish

Can you use fresh fava beans instead of frozen?

Yes, if fresh fava beans are in season, plan on about 1.5 kg of beans in their pods to get 500 g shelled. You'll still need to blanch them and remove their skins as in the recipe.

How do you poach an egg successfully on the first try?

Use a very fresh egg, water that's simmering rather than boiling, and a gentle swirl from a spoon so the white wraps around the yolk. Drain on paper towels before placing the egg on the sauté.

Can you make the vegetable sauté ahead of time?

Yes, you can cook the fava beans and prep the artichokes a few hours ahead, then reheat the sauté gently at mealtime. Only poach the egg at the very last moment, right before serving.

Can you replace the canned artichoke hearts?

You can use frozen, pre-cooked artichoke hearts, thawed before cutting into quarters. Fresh artichokes take more prep work but also work well in this recipe.

How long does it take to make a spring fava bean and artichoke sauté with a poached egg and bread?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spring fava bean and artichoke sauté with a poached egg and bread?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spring fava bean and artichoke sauté with a poached egg and bread cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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