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1
Fill a medium saucepan with heavily salted water and bring it to a boil over high heat.
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2
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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3
Remove the fava beans from their pods.
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4
Boil the 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.
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5
Using a slotted spoon, transfer the favas to the ice water bath to cool.
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6
Reserve the fava cooking water.
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7
Peel the light green outer skin from each bean to reveal two bright green inner halves; discard the skins.
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8
Place the beans in a medium bowl; set aside.
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9
Return the water to a boil over high heat.
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10
Add the potatoes, reduce the heat to medium, and simmer until the potatoes are knife tender, about 5 minutes.
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11
Drain and place in the bowl with the favas.
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12
Add the lemon juice and mustard to the bowl and stir to combine.
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13
Season to taste with salt and pepper; set aside.
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14
Heat the oil in a large frying pan over medium heat until shimmering.
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15
Add the shallot and saute until softened, about 3 minutes.
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16
Increase the heat to high, add the mushrooms and a pinch of salt, and cook, stirring occasionally, until the mushrooms are tender and brown around the edges, about 3 to 5 minutes.
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17
Season with pepper and more salt.
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18
Add the reserved favas and potatoes, stir to combine, and cook until heated through and the moisture in the pan has evaporated, about 1 minute.
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19
Remove the pan from the heat and season the mixture with additional salt and pepper.
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20
Divide among 4 plates, top each serving with a poached egg, and sprinkle with the chives.
