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Farm Egg, Peas, Fava Beans, Scapes and Zucchini

From the kitchen of Chef Nicholas Moulton at Mezze Bistro + Bar in Williamstown MA with our thanks!

An exciting recipe to savor the last delicious bits of zucchini from your garden or farmstand.

4 Farm Eggs
¼ cup whole, unsalted butter
½ cup Garlic Scapes, cut into 1-inch pieces
½ cup Fresh English Peas
½ cup Fava Beans
Lemon juice
¼ cup fresh Tarragon, chopped
8 thinly sliced raw Zucchini Ribbons (create by using a vegetable peeler to create long, thin ribbons)
Extra Virgin Olive Oil
Maldon Salt
1 cup Pea Tendrils

Bring 4 quarts of water to a boil and have a timer ready. Set the timer for 4:15. Once the water reaches a rolling boil, carefully lower the eggs into the water and begin the timer. Don’t over crowd the pan; no more than 4 eggs at a time. When the timer expires, use a slotted spoon to remove the eggs and add them to a pan of cold, but not ice water. (If the eggs get too cold, they are more difficult to peel.) The water should be just above room temperature after the eggs are added. Carefully peel each egg in the water and reserve the peeled, soft boiled eggs.

In a small saucepan, bring 1/2 cup of salted water to a boil, add the butter and reduce until this broth coats the back of a spoon. Add the vegetables (garlic scapes, peas and fava beans) and immediately remove from heat. (Do not cook the vegetables any more; the idea is to just warm them through.) The vegetables will be delicate. Carefully, remove the vegetables from the water and reserve the broth. Season the warm vegetables with salt, lemon juice and at the last second, the tarragon.

Divide the vegetables into 4 bowls and pour the broth over the vegetables in even amounts.

In a separate bowl, dress the zucchini ribbons with olive oil, lemon juice and salt and arrange them around the vegetables. Place one egg over each portion of the vegetables and add a pinch of Maldon salt (or any course sea salt) on top of the egg.

Arrange the pea tendrils on top and anything else that feels appropriate. Chive blossoms or whole tarragon leaves work well. Finish with a drizzle of olive oil and serve immediately.