Artichoke Hearts, Basil Pesto and Fried Egg Crostini
21
Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 25g (0.9 oz)Amount per Serving
Calories 3564% of calories 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?
