PARMESAN EGG TOAST
Yield Portion Size
| 1/2 cup |
Mayonnaise
|
| 3 tbsp |
Prepared basil pesto
|
| 4 |
Plum tomatoes, thinly sliced
|
| 1/2 tsp |
Kosher salt
|
| 1/4 tsp |
Cracked black pepper
|
| 1 cup |
Shredded Parmesan cheese
|
| 4 |
Eggs
|
| 4 slices |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 324 mg | 32% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 212 mg | 71% |
| Total Fat | 40 g | 62% |
| Iron | 1 mg | 7% |
| Potassium | 234 mg | 0% |
| Calories | 489 kcal | 24% |
| Sodium | 1099 mg | 46% |
| Protein | 16 g | 33% |
| Polyunsaturated Fat | 13 g | 66% |
| Saturated Fat | 9 g | 46% |
| Vitamin C | 9 mg | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Stir pesto and mayo together in small bowl. Season tomatoes with salt and pepper.
-
Step 2
In medium non-stick skillet sprinkle 1/4-cup parmesan cheese in even layer. Turn burner to medium heat. Crack an egg into a small custard cup or saucer. Gently slide the egg into the center of the parmesan cheese round in the skillet. Cover and continue to cook until the egg white is just set and the yolk is still runny, 4 to 5 minutes.
-
Step 3
To build sandwiches, spread pesto-mayo over toasted bread, top with sliced tomatoes and the parmesan egg.
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