Homemade edamame spread is the base for this simple open-faced sandwich.
Veggies, cheese, and a fried egg rest right on top!
If you’re looking for a perfect breakfast sandwich then look no further. this delicious open faced egg sandwich is given a wonderful edamame spread that compliments the flavors and textures perfectly. I could live off of this sandwich it’s just so good! This edamame sandwich is a perfect egg sandwich recipe for any occasion but especially for when you want to sneak in a healthier breakfast to your diet.
Eggs are great protein and edamame is rich in healthy fiber, antioxidants, and vitamin K. We even add in some healthy fresh tomato and arugula for added benefits making this brunch sandwich recipe perfect for diets, healthy eating, and then some. This is one meal you can really feel good about eating and it doesn’t hurt that it tastes great too! 😉
What is an Open Faced Sandwich?
An open faced sandwich is a sandwich with only a bottom slice of bread and the “filling” ingredients are actually just piled up on top. There is no top piece of bread which is why the sandwich is called open face as it is considered “open” and facing you instead of closed between two walls of bread.
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. 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 together in perfect harmony!
- Ciabatta bread
- Whole eggs
- White cheddar cheese
For the spread
- Frozen shelled edamame
- Garlic cloves
- Fresh basil
- Toasted pine nuts
- Plain Greek yogurt
- Olive oil
- Fresh lemon juice
For the exact amounts, please see the recipe card below.
How to Make Open-Faced Fried Egg Sandwich with Edamame
For the spread:
- Add edamame to a small saucepan and add in enough water to cover them with two inches of water resting on top.
- Bring the pot to a boil and cook for 2 minutes or until the edamame is nice and tender.
- Remove the pot from the heat and then drain.
- In a food processor, combine the edamame with garlic, pine nuts, basil, and yogurt. Pulse about 10 times.
- Slowly stream in 1/4 cup of water and then the remaining ingredients.
- Pulse again until smooth.
- Set aside until ready to use.
For the sandwich:
- Butter the soft side of some ciabatta bread with two teaspoons of butter and then place the butter side down onto a skillet.
- Toast the bread for about a minute or so until the bread has browned. Remove from the heat.
- Spread each slice of the bread with 1-2 tablespoons of the edamame spread.
- Top with cheese and tomatoes.
- Meanwhile, add your remaining butter to the pan.
- Crack the eggs and cook for about 5 minutes until the egg whites begin to solidify.
- Gently flip the egg over and cook for an additional 2-4 minutes depending on how firm your want your yolks to be.
- Place the cooked egg over the tomato slices and then top with some fresh arugula.
- Serve and enjoy!
Worried about what to do with the leftover edamame spread? You can use your leftover edamame spread as a dip for fresh vegetables and crackers much like you would use hummus. It goes really great with carrots, sliced bell peppers, and celery sticks!
Great news! You can keep your leftover spread stored in an airtight container in the fridge for up to 3 or 4 days. This should give you plenty of time to enjoy it in your favorite sandwiches or as a dip!
- 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.
Amount Per Serving Calories 536Total Fat 38gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 249mgSodium 1018mgCarbohydrates 23gFiber 3gSugar 5gProtein 26g
Edamame Spread Adapted from April’s Cooking Light