Scafata with Poached Eggs

February 4, 2016

A super fresh, super healthy Italian breakfast favorite, which highlights fresh Spring veggies and should be made only with a fresh, high-polyphenol extra virgin olive oil from The Ancient Olive. We recommend a robust, high polyphenol-EVOO with pepper and bitter notes like a robust! 


• 1/2 cup The Ancient Olive high-polyphenol, EVOO**
• 1 cup dry white wine
• 3 cloves garlic, minced
• 2 dried red chiles
• 4 baby artichokes, trimmed and cut into eighths
• 1 cup peeled fava beans
• 1/2 cup fresh shelled peas
• 2 scallions, sliced
• 1/2 bunch escarole, cut into 1/-inch-thick ribbons
• 2 sprigs fresh basil
• 2 sprigs fresh mint
• Salt
• 2 tablespoons vinegar
• 4 eggs
• Shaved Pecorino Romano cheese, for serving


In a medium saucepan over medium heat, combine the oil, wine, garlic and chiles. Add the artichokes and bring to a boil. Cook, partially covered, about 5 minutes. 
Add the fava beans, peas and scallions. Cook 3 minutes more, lower the heat and stir in the escarole, basil, mint and salt to taste. Let simmer partially covered until the artichokes are tender, about 5 minutes.
Meanwhile, poach the eggs. Bring about 3 inches of water to a boil in a large saucepan. Add the vinegar to the water and reduce the heat to low. Crack each egg into a small ramekin and gently place the eggs in the simmering water, spacing them out so the whites do not touch. 

Simmer until the egg whites are set, but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper towel-lined plate to drain. 
Serve the Scafata warm, topped with a poached egg and the Pecorino Romano cheese.


Total Time: 35 min = Prep: 10 min + Cook: 25 min; Yield: 4 servings

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