Pane Cotto con verdure / Stewed vegetables with poached egg and bread

Ingredients:

4 tablespoons extra virgin olive oil plus extra for drizzling

1 medium-sized onion, finely chopped

200 gr peas, fresh or frozen

100 gr broad beans, fresh or frozen

1 bunch of swiss chard, roughly chopped

1 litre hot vegetable stock

4 slices of stale country bread

4 eggs

50 gr pecorino cheese, freshly grated

freshly ground black pepper

Method:

Heat the olive oil in a saucepan and sweat the onion. Stir in the peas, broad beans and swiss chard and cook on a medium heat for a minute. Add the hot stock and some pepper and simmer on a gentle heat for about 10/15 minutes until all the vegetables are tender.

Meanwhile, arrange the bread in 4 individual bowls. Poach the eggs one at a time in the pan with the stewed vegetables. The yolk should be set but still soft, so only leave them for a couple of minutes. Carefully remove with a slotted spoon and place one one on each slice of bread.

Remove the vegetables from the heat and place around the eggs and bread. Drizzle with a little extra virgin olive oil and sprinkle with the grated pecorino cheese. Serve immediately.