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

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement

Nutrition Facts

314 calories; protein 19g; carbohydrates 23g; dietary fiber 8.1g; sugars 2.9g; fat 15.9g; saturated fat 4.2g; cholesterol 370mg; vitamin a iu 1048.7IU; vitamin c 3.4mg; folate 186.2mcg; calcium 155.2mg; iron 2.8mg; magnesium 70.3mg; potassium 519mg; sodium 509.2mg; added sugar 1g.
Advertisement
Advertisement