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For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast.
Artichoke & egg tartine. Picture; Suplied
Ingredients
Method
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
Method
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
