Informations supplémentaires
20 min.
|
612 kcal
|
easy
|
|
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