Romano Beans with Serrano and Poached EggA favorite that Dad and I always cooked together when we were in Spain, one of the few places broad beans can be found in abundance: 2 1/2 cups romano beans, ends trimmed 3 T. extra virgin olive oil 2 small cloves garlic, chopped salt and pepper to taste 7 oz. serrano ham, diced 4 large eggs 1/2 tsp. white vinegar Cook the beans in boiling salted water until al dente. Drain and plunge into ice water. Drain again once cool. Heat the oil in a pan and saute the garlic until it begins to brown. Add the beans and saute for a minute, then add the ham. Meanwhile, bring a pot of water to a simmer. Add the vinegar. Crack the eggs into a ramekin and slide them one at a time into the water. Cook for about 4 minutes, scoop out and drain on a towel. Divide the bean and ham mixture onto plates, topping each with an egg. Season with salt and pepper to taste.