3/31 fava bean and dill braise with poached eggs

I admit it, fava bean season gets me all in a tizzy. I know I'm supposed to complain about the picky two-step process to prep them. First you remove the clever little beans from their fuzzy shells and then peal off their charming jackets (which can be quickened by par boiling them, but I prefer the texture when you peal them raw). It's all good to me - it only means I'll be eating favas when the job is done!

Fava beans have a slightly pea-like flavor with a bit more attitude. They're a spring bean and they grow like mad in the Bay Area's Mediterranean climate. They pair nicely with other spring delights, like bunches of green garlic and dill. I sauted these three together for a few minutes before adding a couple of cups of water and letting it simmer (covered) for about 15 minutes. Then, I made a several wells right in the braise and added a couple of drops of rice vinegar and olive oil to each well. In went the eggs, which poached for about 5 minutes.

Serve over rice and eat immediately.