Warm Fava Bean and Chanterelle Salad with Poached Eggs Recipe

Fill a medium saucepan with heavily salted water and bring it to a boil over high heat. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Remove fava beans from their pods. Boil favas in the salted water until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Using a slotted spoon, transfer favas to the ice bath to cool. Reserve fava cooking water. Peel the light green outer skin from each bean to reveal two bright green inner halves; discard the skins. Place beans in a medium bowl; set aside. Return water to a boil over high heat. Add potatoes, reduce heat to medium, and simmer until knife tender, about 5 minutes. Drain potatoes and place in the bowl with the favas. Add lemon juice and mustard and stir to combine. Season to taste with kosher salt and freshly ground black pepper; set aside. Heat oil in a large frying pan over medium heat until shimmering. Add shallot and sauté until softened, about 3 minutes. Increase heat to high, add mushrooms and a pinch of salt, and cook, stirring occasionally, until mushrooms are tender and brown around the edges, about 3 to 5 minutes. Season with pepper and more salt. Add reserved favas and potatoes, stir to combine, and cook until heated through and the moisture in the pan has evaporated, about 1 minute. Remove the pan from heat and season the mixture with salt and pepper. Divide among four plates, top each serving with a soft-poached egg , and sprinkle with chives.