Homemade edamame spread is the base for this simple open faced sandwich. Veggies, cheese and a fried egg rest right on top!
I used to love eating soft boiled eggs. They always seemed so sophisticated to me. The little egg would rest gingerly in it’s own delicate porcelain cup. I would use a specially sized spoon to gently tap the top of the egg to start the peeling process. I’d peel the egg down to the top of the cup. At this point I’d dig my spoon into the egg and carefully take the tip off to reveal the bright, orange, runny yolk within. The problem was, I never really cared for the egg white. Once the yolk was consumed, I usually left the white behind. My dog grew to love egg whites.
Speaking of eggs, I was fortunate to be part of a group of bloggers invited to learn more about Ohio’s poultry farming. I discovered that Ohio is second in the nation for egg production. We were only able to tour one chicken farm (we didn’t want to cross-contaminate), but I was infinitely impressed with what I saw. From the laying of the eggs all the way to packaging, every part of the farm and the plant were incredibly clean and sanitized. Each step is highly scrutinized for any imperfections, cleanliness and freshness! I was surprised to learn exactly how fresh the eggs in my grocery store actually are. One day the little eggs are being packaged, the next day they are in the distribution center of my local grocery store. Hopefully the day after that, they are in my cookies!
What I was most impressed with was the amount of pride I saw in these poultry farmers. They take their responsibilities very seriously. They care for the chickens, they’ve made sure that each bird experiences the best conditions whether it is temperature, space or feed. They understand that if the chickens aren’t happy, no one is happy. I was touched by the family history, generations of farmers working along side generations of employees. They are all connected. Furthermore, what I was happy to hear was how absolutely nothing goes to waste! The discarded eggs go to feed, the chicken manure goes towards fertilizer for soy bean farms, in turn the soy bean farmers supply the grain in which the chicken feed. It’s a perfect environmental circle.
Perhaps it was because of my little feathered friend pictured above, but I left the poultry farm craving eggs! I had just made a edamame spread, I thought this would make for a perfect compliment to a fried egg sandwich. I slathered my edamame spread on a thickly sliced ciabatta bread. Each sandwich was then topped with sharp tasting white cheddar cheese. I added fresh tomatoes, fried eggs (a little runny for me) and peppery arugula. I think I could live off of this sandwich, it was so good! I KNOW I could live off that spread! The edamame spread is so creamy and it cools down the warm egg, which has slightly melted the white cheddar. Everything in this sandwich works in perfect harmony!
Lucky for me, I have edamame spread leftover. Guess I’ll be making more open faced sandwiches (darn)! Then again, maybe I’ll just eat the spread with a spoon!
To learn more about Ohio Poultry Farming or about egg facts and nutrition, please visit the Ohio Poultry Association.
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- 4 slices of ciabatta bread
- 3 teaspoon butter
- 4 whole eggs
- 8 slices of white cheddar cheese
- 8 slices tomato
- 2 cups arugula
For the spread
- 2 cups frozen, shelled edamame
- 2 cloves garlic, peeled
- 1/2 cup packed fresh basil
- 2 tablespoon pine nuts, toasted
- 2 tablespoon plain Greek yogurt
- 1/4 cup water
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 3/4 teaspoon salt
For the spread:
- Combine edamame and garlic in a small saucepan, 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 ¼ cup of water and the remaining ingredients until spread is smooth.
For the sandwich:
- Butter soft side of ciabatta bread with two teaspoons of butter and place buttered side down on a skillet. Toast bread for a minute or until browned, remove. Spread each slice with 1-2 tablespoons of spread. Top with cheese and tomatoes. Meanwhile, Add remaining butter to pan. Crack eggs and cook for about 5 minutes or until whites begin to solidify. Gently flip egg over and cook another 2-4 minutes depending on desired degree of doneness. Place cooked egg over tomatoes slices and top with arugula, serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 536 Total Fat 38g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 19g Cholesterol 249mg Sodium 1018mg Carbohydrates 23g Fiber 3g Sugar 5g Protein 26g
Edamame Spread Adapted from April’s Cooking Light
Disclosure: I was invited by the Ohio Poultry Association to attend this Ohio Egg Event which was paid for by the OPA. All opinions expressed in this post are, as always, 100% my own.