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Servings: 4

Weight Watcher Smart Points: 18

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 4 slices uncured bacon, diced
  • 4 eggs, pasture preferred
  • 4 pounds fresh fava beans
  • 1 garlic clove, peeled and minced
  • Manchego cheese, preferably 12 month
  • Salt and pepper to taste
  • 1 shallot, peeled and minced
  • 2 tablespoons white distilled vinegar


  1. Snap the fava bean pods and remove the beans (you can use a knife to split the pods open as well)
  2. Bring a pot of salted water to a boil and add fava beans
  3. Boil for 1 minute then strain the beans from the water and immediately place in a bowl of ice water
  4. Once cooled, discard the ice water and remove the fava bean shells by gently pinching shells off of the beans
  5. Set shelled beans aside until needed.In a large sauté pan, cook the bacon over medium high heat for 3 to 5 minutes or until browned and crisp
  6. Reduce heat to medium and add shallots and garlic; saute for 1 minute
  7. Next, add fava beans and sauté for an additional 5 minutes or until the beans are soft and tender; stir frequently
  8. Taste and add salt and pepper as needed
  9. Cover and remove from heat.In a large sauté pan or wide pot bring 3 inches of water to a boil
  10. Add vinegar and stir
  11. Crack one egg into a ramekin or small bowl
  12. With a spoon, briskly stir in a 3-inch diameter creating a whirlpool
  13. Immediately drop the egg in the center of the whirlpool
  14. This will help to create a compact poached egg
  15. Quickly repeat with the remaining eggs
  16. Cover and turn off heat
  17. Allow the eggs to poach for 4 minutes.Divide the sauteed fava beans and bacon between 4 bowls or plates
  18. Once the eggs have been poached for 4 minutes, immediately remove from the water using a slotted spoon and place on top of the fava beans
  19. Season each egg with a pinch of salt
  20. With a cheese shaver or vegetable peeler, shave a few slices of the manchego on top of each serving
  21. Serve immediately.

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