Eating Well Magazine
1 minute read
5 Feb 2020
11:13 am

Recipe: Artichoke & egg tartine

Eating Well Magazine

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast.

Artichoke & egg tartine. Picture; Suplied



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

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