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Artichoke Hearts, Basil Pesto and Fried Egg Crostini

Artichoke Hearts, Basil Pesto & Fried Egg Crostini

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Submitted by happyzhangbo

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

YIELD

2 servings

PREP

5 min

COOK

0 min

READY

6 min

Ingredients

2 2
SLICES SLICES BREAD, ITALIAN
preferably whole wheat or multigrain, toasted if needed *
2 3E+1
TABLESPOONS ML BASIL PESTO
basil *
2 2
EACH EACH ARTICHOKE HEARTS
marinated, drained and sliced, or 4 tablespoons sun-dried tomatoes *
1 1
LARGE LARGE EGGS
pan-fried, and cut into half
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 35 64% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 35mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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