Breakfast Toast with Fava Bean Spread and Crispy Capicola

Bring a pot of salted water to a rolling boil. Add fava beans and cook for 3–4 minutes. Drain and transfer to an ice bath. Once cool enough to handle, shell fava beans. Add them to bowl of food processor. Also to food processor, add a dash of salt and black pepper, extra virgin olive oil, basil and Parmesan cheese. Pulse until smooth. Adjust seasoning to taste. Thin out with more olive oil if necessary. Set aside.

Spray a nonstick griddle pan or skillet with nonstick spray. Add slices of capicola and cook for 3–4 minutes on each side, or until crispy and brown. They should shrink up significantly. Remove from heat and set aside.

Assemble breakfast toasts by spreading a thin layer of fava bean spread on each slice of toast. Top with crispy capicola, avocado, and egg. Garnish with additional Parmesan cheese and chopped parsley.