Ne casse pas l’oeuf!! – Oeuf poché sur fèves, mange-tout et asperges sautées, balsamic et pecorino


I have had some poached eggs lately at a new little place that used to be a French restaurant called Couleur Café run by French people. It closed down, and opened again under another name, Pizza Nostra run by the same people and now it’s an Italian restaurant, well the menu is more Italian than French. I liked it before when they were serving French cuisine and I like it now serving Italian cuisine. One of my favorite brunch menu item is the poached eggs on asparagus artichokes and eggplants with a side of frisée.

The best poached egg salad I had was in Lyon. Of course, if you ever go to Lyon, you need to order a Salade Lyonnaise at L’Est one of Paul Bocuse‘s four brasseries (one of the most famous French chefs of this century). The four brasseries are comprised of Le Nord, Le Sud, L’Est and L’Ouest (North, South, East and West). That salad is really a masterpiece. Unlike other French cities, where you tend to get very tiny portions on your plate, Lyon is very different in that respect. That salad was enough for four people and so rich that it had probably the amount of calories I consume in three days…but a real delight. Actually, Lyon is my favorite city in France, I prefer Lyon than Paris, it reminds me of San Francisco, a very livable size city, a clean metro, and nicer climate.

So going back to our egg, what do you do when you get a poached egg? Do you break the egg right away or eat the rest of the dish and break the egg at the end? I think I never really changed from when I was 8 years old. I just hate to break the egg and see the yolk dripping by, sometimes I just feel like sticking the whole egg in my mouth, just not to break it.

Ingredients for 2

  • 2 eggs
  • 1 cup snap peas
  • 1 cup fava beans, skin removed
  • 4 asparagus, cut in 1 inch pieces
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 1 tsp mixed herbs, chopped (parsley, chives, etc…)
  • 4 slices pancetta, diced (optional)
  • balsamic vinegar for drizzling
  • parmesan or pecorino, shaved
  • 1 tbs olive oil
  • salt and pepper


Heat olive oil in a pan. Add shallots, brown them, then add pancetta, let it cook for a couple of minutes until it gets a little crunchy, then add garlic. Stir for a couple of minutes, then add snap peas and asparagus, salt and pepper. Cover and let it cook at slow heat.

Remove fava beans from the pod. Bring water to a boil in a small pot, then add fava beans. Cook for one minute depending on the size of the beans. Drain, let it cool and remove the skin from the beans.

Add to the snap peas and asparagus mixture.

To poach the eggs: In a medium size pot, bring water to a boil with salt and vinegar. When it started to boil, reduce heat so that it boils very slowly. Break egg in a bowl and slowly bring the bowl on top of the boiling water and pour it very slowly and carefully in the water. Make sure the egg whites don’t get spread out in the water, and bring the white close to the yolk. You can use two spoons to try to “glue” the egg whites all together on top of the yolk. remove the egg carefully and place in cold water to rinse the vinegar and stop the cooking process.

When the vegetables are cooked but not overcooked, drizzle with balsamic vinegar, shave some parmesan on top. Spoon vegetables in serving plates, place one poached egg on top, Drizzle with olive oil, salt and pepper.