Sautéed Baby Broad Beans with Iberian Ham and Poached Egg

Sautéed baby broad beans with Iberian ham and a poached egg make a simple, elegant recipe full of flavour. The perfect dish for a warm starter or a special dinner without too much fuss.

For this recipe we use Conservas Almanaque Extra-Fine Baby Broad Beans 250 ml, a highly versatile gourmet preserve that lets you prepare quick dishes while keeping a tender texture and delicate flavour.

Ingredients (serves 2):

• 1 jar of Conservas Almanaque Extra-Fine Baby Broad Beans 250 ml.
• 80 g Iberian ham, in shavings or small cubes.
• 2 eggs.
• 1 garlic clove.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• Chopped fresh parsley.
• A few drops of vinegar for poaching the eggs.

Method:

1. Drain the baby broad beans carefully so they don't break.
2. Thinly slice the garlic and gently brown it in a frying pan with a drizzle of extra virgin olive oil.
3. Add the baby broad beans and sauté for a few minutes over a medium heat, stirring gently so they keep their shape.
4. Add the Iberian ham at the end, for just a few seconds, so that it releases its aroma without overcooking.
5. To poach the egg, heat water in a saucepan with a few drops of vinegar. When it is about to boil, create a gentle whirlpool and add the egg.
6. Cook for about 3 minutes, until the white is set and the yolk is creamy.
7. Serve the sautéed broad beans in a shallow bowl or small dish and place the poached egg on top.
8. Finish with freshly ground black pepper, fresh parsley and a drizzle of raw extra virgin olive oil.

Chef's tip:

Break the egg just before serving so that the yolk mingles with the broad beans and ham. This gives a creamier texture and a far more appetising dish.

You can also add a few shavings of cured cheese for an even more intense, gourmet touch.