Heirloom Egg and Fava Tendril on Sourdough Toast with Olive Oil

A poached farm heirloom egg combined with sauteed fava tendril leaves and topped on sourdough toast, makes a delicious starter to a late winter menu.

Serves 1-2

Ingredients

• 1 heirloom egg

• 1/2 cup fava tendril leaves and flowers

• 1 slice from a loaf of sourdough bread

• 1/2 tablespoon extra-virgin olive oil , plus additional for serving

• Sea salt and freshly ground black pepper

1. Instructions

• Heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Add the fava tendril leaves and flowers and cook until just soft and wilted, approximately 1 minute. Remove from the heat and set aside.

• Poach the egg.

• Toast the bread. Drizzle a little bit of olive oil over the bread and arrange the fava tendril leaves and flowers on top. Add the egg and sprinkle with a pinch of sea salt freshly ground black pepper. Serve immediately.