1 In a saucepan, bring heavily salted water to a boil, plunge your peas for 2 minutes, then add your fava beans for 30 seconds and refresh them in ice water, drain them and return them to your original saucepan with the addition of a generous knob of butter and cover.
2 In a pan pour a splash of neutral oil (grapeseed or sunflower), then sauté your bacon, drain it while keeping the rendered fat that you will then put back in the pan.
3 The fastest and most precise part to execute:
Gently heat your peas and at the last moment add your finely chopped basil.
In a large pan (non-stick) melt 1 generous knob of half-salted butter then one by one crack your eggs and place them in your pan, after 2 minutes of cooking (whites cooked) slide your eggs onto your work surface and with a glass or a cookie cutter
surround the yolks leaving 1 or 2 cm around, then with a spatula place each yolk in the center on very hot plates, quickly chop the whites then add them to the pan with bacon fat, sauté quickly, salt, pepper then add a splash of vinegar.
Plating
Using cookie cutters or plates of different diameters, arrange your garnishes around.
*In cooking, garnishes of peas are often called Clamart because this municipality in the Paris region was long the cradle of this cultivation.
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