Ingredients:1 ear white corn,
4 oz sugar snap peas, tips removed and cut in half
4 oz cherry tomatoes
handful of squash blossoms, cleaned and ripped into strips
1 tablespoon butter
1/2 cup packed basil leaves
1/4 cup walnuts
2 tablespoons parmaggiano
3 cloves of garlic
1/2 cup olive oil
2 eggs
1/2 teaspoon vinegar
1 slice baguette, toasted
Directions:
Fill a saucepan 3 inches deep with water and the vinegar, and bring to a boil, then turn down the heat to a simmer. In a food processor, blitz the toast until it's fine crumbs. Set aside. Put the basil, walnuts, parm, garlic, and olive oil. The pesto should drip off of a spoon. If it's on the chunky side, add more oil. Set aside. In a saucepan, melt the butter over medium heat and add the peas, corn, and tomatoes and a pinch of salt. Cover and let the vegetables saute for a few minutes, or until the corn is cooked, the peas are bright green, and the tomatoes look a bit blistered. While the vegetables are cooking, poach the eggs. Crack one egg into a small bowl and then stir the water in the saucepan. The trick is to stir a spoon in the water to create a sort of whirlpool. Plop the egg in. Let the egg cook for 3 minutes, then transfer (a slotted spoon works best) to a bowl of ice water to stop the cooking, or, if you're ready to eat that very second, transfer the egg to a slice of untoasted bread to soak up the excess water, and then transfer to your plate. Scoop the vegetables onto your plate, add the egg, sprinkle some breadcrumbs, and drizzle over the pesto. Enjoy!
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