Scrambled Eggs with Fave Beans and Tomatillo Sauce

THE BELLINGHAM HERALDSeptember 10, 2010 

Owners of Osprey Hill Farm, which raises poultry, lamb and grows heritage vegetables at 5800 Saxon Road in Acme, offers this recipe.


Ingredients for tomatillo sauce

1-2 tablespoons olive oil

1½ cups tomatillos, sliced

2-3 cloves garlic, pressed

½ teaspoon cumin seeds, ground

½ teaspoon chili powder

Salt to taste

Ingredients for fava beans

1 tablespoon olive oil

1 pound of fava beans, shelled (approximately 1 cup beans)

2 cloves garlic, pressed

1-2 Egyptian walking onions or shallots, finely diced

Ingredients for scrambled eggs

1 tablespoon butter

4 chicken eggs

1 tablespoon water

Ingredients for garnish

Fresh cilantro, chopped

Cotija cheese, crumbled

Directions for tomatillo sauce

Add oil to skillet over medium heat. Add remaining ingredients and sauté until tomatillos are tender. Puree in blender and set aside.

Serves 2.

Directions for fava beans

Blanch fava beans by submerging in boiling water for 2 minutes. Drain hot water and plunge beans into ice water. Slip outer skin off fava beans.

Add oil to skillet over medium heat. Add blanched favas and remaining ingredients. Sauté 3-5 minutes or until onions are translucent. Set aside.

Directions for scrambled eggs

Whisk eggs and water together in a bowl. Melt butter in skillet over medium/high heat. Add egg mixture to skillet and scramble until eggs are soft.

Directions to assemble dish

Layer cooked favas, then scrambled eggs, and top with tomatillo sauce. Garnish with fresh cilantro and crumbled cotija cheese.

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