Artichoke & Egg Tartine

Artichoke & Egg Tartine

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From: EatingWell Magazine, July/August 2017

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can't find frozen, be sure to rinse canned artichoke hearts well—they're saltier than frozen. Serve with hot sauce on the side, if desired.

Ingredients 1 serving

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  • 1 teaspoon extra-virgin olive oil
  • ½ cup finely chopped thawed frozen artichoke hearts
  • 1 sliced scallion
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground pepper
  • 1 slice whole-wheat bread, toasted
  • 2 large eggs, fried or poached

Preparation

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  1. Heat oil in a small skillet. Add artichoke hearts, scallion, oregano and pepper; sauté until hot. Spread on toast and top with eggs.

Nutrition information

  • Serving size: 1 tartine
  • Per serving: 314 calories; 16 g fat(4 g sat); 8 g fiber; 23 g carbohydrates; 19 g protein; 186 mcg folate; 370 mg cholesterol; 3 g sugars; 1 g added sugars; 1,049 IU vitamin A; 3 mg vitamin C; 155 mg calcium; 3 mg iron; 509 mg sodium; 519 mg potassium
  • Nutrition Bonus: Folate (46% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 veg, 1 starch, 1 fat, 2 medium fat protein

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