1 tsp extra virgin olive oil
½ cup finely chopped, thawed frozen artichoke hearts
1 sliced scallion
¼ tsp dried oregano
⅛ tsp ground pepper
1 slice whole-wheat bread, toasted
2 large eggs, fried or poached
1. Heat oil in a small skillet.
2. Add artichoke hearts, scallion, oregano and pepper; sauté until hot.
3. Spread on toast and top with eggs.
Recipe supplied by Breana Killeen for Eating Well