Artichoke Hearts, Basil Pesto & Fried Egg Crostini
Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.
Yield
2 servingsPrep
5 minCook
0 minReady
6 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bread, italian
preferably whole wheat or multigrain, toasted if needed |
* |
| 2 | tablespoons |
basil pesto
basil |
*
|
| 2 | each |
artichoke hearts
marinated, drained and sliced, or 4 tablespoons sun-dried tomatoes |
*
|
| 1 | large |
eggs
pan-fried, and cut into half |
|
| 1 | x |
red hot pepper sauce
to serve, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bread, italian
preferably whole wheat or multigrain, toasted if needed |
* |
| 3E+1 | ml |
basil pesto
basil |
*
|
| 2 | each |
artichoke hearts
marinated, drained and sliced, or 4 tablespoons sun-dried tomatoes |
*
|
| 1 | large |
eggs
pan-fried, and cut into half |
|
| 1 | x |
red hot pepper sauce
to serve, optional |
*
|
Directions
On each slice of bread, spread 1 tablespoon pesto, place equal amount of artichoke hearts or sun-dried tomatoes, then top with half pan-fried egg.
Drizzle with hot pepper sauce and serve.
