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. Source: EatingWell Magazine, July/August 2017

Breana Killeen
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Ingredients

Directions

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

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Nutrition Facts

314 calories; 15.9 g total fat; 4.2 g saturated fat; 370 mg cholesterol; 509 mg sodium. 519 mg potassium; 23 g carbohydrates; 8.1 g fiber; 3 g sugar; 19 g protein; 1049 IU vitamin a iu; 3 mg vitamin c; 186 mcg folate; 155 mg calcium; 3 mg iron; 70 mg magnesium; 1 g added sugar;