Broccoli Pesto Egg Melts

Something Extra Winter 2016

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Broccoli Pesto Egg Melts

Broccoli Pesto Egg Melts
2 tbsp. olive oil or Sunnyside Farms Butter
1 large onion, halved and sliced
6 slices diagonally cut Nob Hill Trading Co. Whole Grain European Loaf (in our Bakery)
Broccoli Almond Pesto (see recipe link below in instructions)
12 small tomato slices
1½ cups shredded white Cheddar cheese
6 fried eggs

Prep: 15 minutes, Cook: 20 minutes, Serves: 6 

1. Heat oil or melt butter in a large skillet. Add onion and cook for 15 minutes to soften, stirring occasionally.

2. Lightly toast bread and spread with pesto. Top with onion, tomato slices and cheese; broil until cheese is melted.

3. Place on 6 serving plates and top each with a fried egg.

Nutritional Information:
455 calories, 20 g protein, 34 g total fat (9 g sat.), 19 g carbohydrate, 3 g fiber, 2 g sugar, 214 mg cholesterol, 555 mg sodium, 12 points


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