Top of page

Pesto Egg Toasts

< Retour

Pesto Egg Toasts

with sun-dried tomatoes and an arugula, cucumber and radish salad

Informations supplémentaires
20 min. | 612 kcal | easy | Family, Vegetarian | Printable version
1. Setup Finely chop the sun-dried tomatoes. Cut the cucumber into small cubes. Thinly slice the radish.
2. Cook the eggs Heat a light drizzle of oil in a skillet over medium-high heat. Cook the sun-dried tomatoes for 2-3 minutes. Add the pesto and spread it in the pan. Crack the eggs over the pesto and cook for 1-2 minutes. Reduce the heat to low, cover and cook until the white is set. Seaon with salt.
3. Make the salad Toast the bread in a toaster to your liking. Meanwhile, mix the **arugula with the radish, cucumber*, a drizzle of oil and a dash of Balsamic vinegar to taste. Season to taste.
4. Plate your dish Garnish the bread with the mayonnaise and pesto eggs. Season to taste. Serve with the salad. Bon appétit!
4unitFresh egg
2unitCountry Style Bread
1unitBasil Pesto
60gArugula
60mlMayonnaise
2unitLebanese Cucumber(s)
4unitSun-Dried Tomatoes
2unitRadishes
What you need pan, bowl, spatula
612 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 49g
16%
fat 34g
52%
cholesterol 350mg
117%
fiber 7g
28%
protein 28g
saturated 7g
35%
sodium 724mg
30%
sugar 13g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg