recipe
open-faced egg and tomato “toasts”
swap bread for roasted eggplant, topped with tomato, our peppery arugula & cheesy white cheddar dressing, and an egg fried to your preference! perfect for those looking for a keto-friendly breakfast!
swap bread for roasted eggplant, topped with tomato, our peppery arugula & cheesy white cheddar dressing, and an egg fried to your preference! perfect for those looking for a keto-friendly breakfast!
prep time: 15 minutes | cook time: 15 minutes
ingredients
2 servings
1 cup organicgirlⓇ baby arugula ♥
¼ cup organicgirlⓇ white cheddar dressing, divided
1 large eggplant, cut into ½” thick slabs
1 tablespoon preferred vegetable oil
4 slices tomato
1 tablespoon butter
2 eggs
Fine sea salt and black pepper to taste
substitutions
♥ substitute with PROTEIN GREENS
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directions
1. preheat oven to 400℉. slice eggplant to ½” thick slabs.
2. rub both sides of eggplant slices with oil and place on a baking sheet. bake until tender, about 15 minutes.
3. on each eggplant slice, spread 1 tablespoon dressing and top with 2 tomato slices and arugula.
4. in a small nonstick skillet, melt butter over medium heat. crack eggs into pan and fry until cooked to desired firmness.
5. top eggplant with eggs and drizzle each with 1 tablespoon dressing. sprinkle with salt and pepper.
6. enjoy!
