This weekend I cant wait to try this sandwich recipe from Tiny Inklings
Such a perfect summer brunch.
Open-Faced Fava and Poached Egg Sandwiches
inspired by Sunset Magazine
makes 2 small sandwiches
1/2 cup frozen or fresh fava beans, blanched, and peeled (yes, you still have to peel those TJs “no peel” favas)
1 tsp. lemon juice
Sea salt and pepper to taste
2 thin slices whole grain bread
1 clove garlic
1-2 Tbsp chevre (goat cheese)
2 eggs (local, free-range if you can get them)
1. Smash peeled favas with the back of a fork and add lemon juice, salt, and pepper. Set aside.
2. Toast bread. While bead it still hot, rub with half a clove of raw garlic. Thinly smear goat cheese on each toast. Set aside.
3. Bring a pot of water to a boil. When it’s at full boil, reduce to a “lazy simmer”, swirl the water with a spoon, and gently drop one egg into the vortex. Poach to desired doneness.
4. To assemble sandwiches, top toasts with fava mixture, then place one poached egg on each toast. Top with sea salt and fresh pepper.