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.

Breana Killeen
Source: EatingWell Magazine, July/August 2017




Ingredient Checklist


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


Nutrition Facts

314 calories; protein 19g 38% DV; carbohydrates 23g 7% DV; dietary fiber 8.1g 32% DV; sugars 2.9g; fat 15.9g 24% DV; saturated fat 4.2g 21% DV; cholesterol 370mg 123% DV; vitamin a iu 1048.7IU 21% DV; vitamin c 3.4mg 6% DV; folate 186.2mcg 47% DV; calcium 155.2mg 16% DV; iron 2.8mg 16% DV; magnesium 70.3mg 25% DV; potassium 519mg 15% DV; sodium 509.2mg 20% DV; added sugar 1g.