open-faced egg and tomato “toasts”

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

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!