Breakfast toasts are my favorite way to eat breakfast. The sky is the limit with breakfast toasts. Sweet, savory, I love them all. The recipe I’m sharing today combines some of my favorite ingredients to enjoy on toast: fava beans being at the top of that list!
Fava beans definitely get shoved aside. I feel bad for foods such as these little cuties, so I decided to highlight them today and make a spread from them. What is so great about this fava bean spread, is that you can make it when you are meal prepping at the beginning of the week and refrigerate it for later on. You want it to be chilled anyway, and it is great on toast, English muffins and/or bagels. Throw an egg on top, and you have heaven in a mouthful.
The second best part of these breakfast toasts? Why, the crispy capicola of course! Capicola is another ingredient that gets shoved aside for other more popular deli meats like honey-glazed ham and smoked turkey breast. Capicola has so much flavor, and I’m totally partial to Italian-style deli meats. Crisp these bad boys up in a greased pan, and it’s perfect on breakfast toast adding yet another much-desired crispy element.Print
I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!