You guys. This time change is KILLING ME. It’s my own fault, really. It’s not like I sucked it up on Sunday like a normal human, oh no. I definitely slept in until 10:30 (!) and then rolled out of bed wondering where my morning went. Needless to say that it’s been affecting my work week. On Tuesdays, I lead a group of my lady co-workers in a short-but-intense boot-camp workout in the “way back” of our company parking lot (glamorous? no.). Since I’ve been staying up too late and rolling out of bed too late, I haven’t had time to pack my lunch, let alone prep dinner for later in the evening.
I swung into Trader Joe’s after boot camp to try and grab something healthy that would get me through until the end of the work day. I ended up with my usual salad, but I also spied a bag of fava beans in the frozen aisle that I thought I’d pick up for later. I also grabbed a multi-grain boule and a little log of chevre before dashing out the door.
When I got home, I tried to think of what to make with the favas and what I had in my refrigerator and I remembered this article from the March 2014 issue of Sunset Magazine. I decided to create my own version with what I had and, man, did it turn out tasty! Thinly-sliced crunchy bread is rubbed with garlic, smeared with goat cheese, and topped with mashed favas and a poached egg. Simple, healthy, delicious. My kind of dinner.
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.
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I couldn’t resist making a dancing fava gif. C’mon. :)