Owners of Osprey Hill Farm, which raises poultry, lamb and grows heritage vegetables at 5800 Saxon Road in Acme, offers this recipe.
SCRAMBLED EGGS WITH FAVA BEANS AND TOMATILLO SAUCE
Ingredients for tomatillo sauce
1-2 tablespoons olive oil
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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.
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.