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


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; total fat 15.9g 24% DV; saturated fat 4.2g; cholesterol 370mg 123% DV; sodium 509mg 20% DV; potassium 519mg 15% DV; carbohydrates 23g 7% DV; fiber 8.1g 32% DV; sugar 3g; protein 19g 38% DV; exchange other carbs 2; vitamin a iu 1049IU; vitamin c 3mg; folate 186mcg; calcium 155mg; iron 3mg; magnesium 70mg; added sugar 1g.