Perhaps you have never seen or eaten fava beans (also called broad) let alone have had them for breakfast. Fava Beans are a staple in the Greek Diet, and grown in most family gardens. I’ve chosen breakfast today, simply because I had a bumper crop this year and have them ready in the refrigerator. Other ingredients can be added such as a fresh tomato, peppers, green onions or celery can be added to this recipe. They can be found at your local farmer’s market from March through June. If you cannot find fresh fava beans head over to Melissa’s Produce. You can’t beat the health benefits of the fava bean. They are incredibly nutritious and an excellent source of soluble fiber, protein, folate, manganese, copper and several other micronutrients. So, try them, in your next soup, stew, or vegetable dishes. Below I listed more recipes to for them on my blog.
This is my garden picture of the blossom with it’s black and white makings!
Check out the bright green color you can add to your dishes.
Fresh from my garden, and ready to eat!
Peel or Not to Peel:
If you have large tough beans, peel the outer layer of each bean. Young beans do not need to be peeled, for the outer skin is not tough. You can also use frozen in this recipe. Defrost them in warm water before adding them to the recipe.
Fava Beans and Eggs for Breakfast
Fresh fava beans make a healthful addition to your morning egg dish. You can also create a quick and easy meal with frozen favas and eggs for your next dinner at home.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 cup fresh or frozen-defrosted fava beans,
- 2 small leeks, chopped
- 4 slices prosciutto, torn into small pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 eggs
Instructions
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Heat a sauté pan with 1 teaspoon of olive oil, over low heat.
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Add the fava beans, leeks, prosciutto, salt and pepper to the pan and sauté until softened, not browned.
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Reduce heat to low and make two small wells in the beans.
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Crack the eggs into the wells, one in each well, sprinkle with salt and pepper.
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Cover and cook the eggs to your taste.
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Divide among two plates.
Recipe Notes
Recipe can be doubled. If favas are not available in your area, add small canned white beans.
You may enjoy my other recipes:
Lemon Pasta with Fava Beans and Greens
How-To Cook and Roast Fava Beans
Arugula Salad with Fava Beans and Artichokes
Enjoy this delicious bean,
© 2013 – 2026, Mary Papoulias-Platis. All rights reserved.
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Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
{ 4 comments… read them below or add one }
Mary this looks like a great new take on eggs for breakfast – extra flavor for sure!
I love this idea! And those fava beans from your garden were truly exceptional. I wish I had your green thumb.
Thanks Laura,the favas came in all at once in my garden and this is an easy addition to any egg dish!
Thank-you Lisa, favas can be found at your farmers market until June. try them mashed on toast for a healthful appetizer.