Open-Face Fava and Egg Salad Sandwiches
Open-Face Fava and Egg Salad Sandwiches offer a delightful blend of flavors and textures that elevate any meal. Creamy fava beans and perfectly boiled eggs come together atop hearty whole grain bread, creating a visually stunning dish that is as satisfying to make as it is to eat. Perfect for brunch, casual gatherings, or meal prep, these sandwiches promise to impress with their vibrant colors and fresh taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Sandwich
- Method: Boiling, Toasting
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup fava beans (fresh or frozen)
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- ½ cup Greek yogurt
- 1 tbsp lemon juice (freshly squeezed)
- 4 slices whole grain bread
- Salt and pepper to taste
Instructions
- Boil fava beans in salted water for about 5 minutes until tender. Drain and cool under cold running water.
- In another pot, boil eggs for 9-12 minutes based on desired doneness. Transfer to cold water to cool.
- In a mixing bowl, combine cooled fava beans with chopped eggs, Greek yogurt, lemon juice, herbs, salt, and pepper. Mix gently.
- Toast slices of whole grain bread until golden brown.
- Spread the fava bean salad over toasted bread and serve immediately.
Nutrition
- Serving Size: 1 sandwich (175g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 100mg
Keywords: Substitute chickpeas for fava beans for a different flavor profile. For a vegan version, use mashed avocado or silken tofu instead of eggs. Add feta cheese or diced vegetables for extra flavor.