Open-Faced Fried Egg And Edamame Sandwich Recipe

Name: Open-Faced Fried Egg And Edamame Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPREAD:; 2 cups Frozen (shelled) Edamame; 2 cloves Garlic; 2 Tablespoons Pine Nuts, Toasted; 1/2 cups Packed Fresh Basil; 2 Tablespoons Plain Greek Yogurt; 1/4 cups Water; 2 Tablespoons Olive Oil; 2 Tablespoons Lemon Juice; 3/4 teaspoons Salt; FOR THE SANDWICH:; 4 slices Ciabatta Bread; 3 teaspoons Butter; 8 slices White Cheddar Cheese; 8 slices Tomato; 4 whole Eggs; 2 cups Arugula

Servings: persons

FOR THE SPREAD:
2 cups Frozen (shelled) Edamame
2 cloves Garlic
2 Tablespoons Pine Nuts, Toasted
1/2 cups Packed Fresh Basil
2 Tablespoons Plain Greek Yogurt
1/4 cups Water
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
3/4 teaspoons Salt
FOR THE SANDWICH:
4 slices Ciabatta Bread
3 teaspoons Butter
8 slices White Cheddar Cheese
8 slices Tomato
4 whole Eggs
2 cups Arugula

1
For the spread:
2
Combine edamame and garlic in a small saucepan and cover with water (2 inches above the edamame). Bring to a boil and cook for about 2 minutes or until edamame is tender. Remove from heat and drain. Combine edamame, garlic, pine nuts, basil and yogurt in a food processor; pulse 10 times. Slowly stream in the water and the remaining ingredients and continue processing until spread is smooth. Set aside.
3
For the sandwich, heat a griddle over medium heat.
4
Butter the soft (cut) side of each ciabatta roll with two teaspoons of the butter and place the bread buttered side down on the skillet. Toast bread for a minute or until browned then remove it from the griddle. Spread the cut side of each slice with 1-2 tablespoons of spread and set them on your work surface. Top each slice with slices of cheese and tomato.
5
Meanwhile, add remaining butter to the pan. Crack eggs into the pan and cook for about 5 minutes or until whites begin to solidify. Gently flip egg over and cook another 2-4 minutes depending on the degree of yolk firmness you prefer. Place a cooked egg over tomato slices and top with arugula. Serve.
6
Makes 4 open-faced sandwiches. Spread recipe adopted from the April edition of Cooking Light magazine.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SPREAD:, 2 cups Frozen (shelled) Edamame, 2 cloves Garlic, 2 Tablespoons Pine Nuts, Toasted, and more.

Yes, Open-Faced Fried Egg And Edamame Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Fried Egg And Edamame Sandwich

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