Crostino with Braised Young Favas, Eggs and Young Pecorino
4 hard-boiled eggs cut into quarters
1 lb. of shelled favas, braised in olive oil, with a little water, lemon juice to taste, two rosemary sprigs, spring garlic and seasoned to taste
1 baguette, sliced in half, cut into four pieces and grilled
Young pecorino to taste
Microgreens for garnish
Kosher salt and freshly ground black pepper to taste
Place the four separate baguettes open face on a cutting board. Spoon the braised favas on each piece of grilled bread.
Gently place the four quartered egg slices onto the bread. Grate some pecorino onto each portion, garnish with micro greens, season with kosher salt and freshly ground black pepper to taste and finish with a healthy drizzle of quality olive oil.