Roasted Asparagus Pesto and Eggs on Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Bunch (about 30 spears) Asparagus1/2 cup rehydrated Sun Dried Tomatoes4-6 cloves Garlic4 medium thickness slices French or Italian BreadSaltPepperOlive Oil, 1 tbsp for vegetablesOlive Oil, 1 tbsp for bread4 poached or sunny side up eggs
Makes 4 pieces equal servings
1) Re-hydrate Sun Dried Tomatoes according to directions. Preheat oven to 400 degrees F.
2) Prepare asparagus by cleaning and discarding any woody ends. Chop sundried tomatoes and 4-6 garlic cloves into thick chunks.
3) Mix tomatoes, garlic, asparagus spears and 1 tbsp Olive Oil in a bowl and spread evenly onto a shallow roasting pan
4) Roast in the oven for 20-25 min, or until all ingredients are beging to turn light brown and carmelized.
5) While roasting, cut 4 medium thick slices of good quality French or Italian bread. Lightly coat one side of each slice with remaining olive oil.
6) You may begin boiling water if poaching eggs.
7) Toast bread, oil-side down, on either a griddle or grill until crispy. Place toast on serving plates.
8) Remove all the vegetables from oven and put into a food processor until whizzed into a pesto.
9) Either dollop or spread the pesto onto the toast
10) Quickly poach your eggs, or fry them on a griddle with no-fat cooking spray and place one egg on each toast piece.
11) Serve immediately with a fork and knife, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SOWSEARSOUP.
1) Re-hydrate Sun Dried Tomatoes according to directions. Preheat oven to 400 degrees F.
2) Prepare asparagus by cleaning and discarding any woody ends. Chop sundried tomatoes and 4-6 garlic cloves into thick chunks.
3) Mix tomatoes, garlic, asparagus spears and 1 tbsp Olive Oil in a bowl and spread evenly onto a shallow roasting pan
4) Roast in the oven for 20-25 min, or until all ingredients are beging to turn light brown and carmelized.
5) While roasting, cut 4 medium thick slices of good quality French or Italian bread. Lightly coat one side of each slice with remaining olive oil.
6) You may begin boiling water if poaching eggs.
7) Toast bread, oil-side down, on either a griddle or grill until crispy. Place toast on serving plates.
8) Remove all the vegetables from oven and put into a food processor until whizzed into a pesto.
9) Either dollop or spread the pesto onto the toast
10) Quickly poach your eggs, or fry them on a griddle with no-fat cooking spray and place one egg on each toast piece.
11) Serve immediately with a fork and knife, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SOWSEARSOUP.
Nutritional Info Amount Per Serving
- Calories: 360.2
- Total Fat: 14.1 g
- Cholesterol: 212.5 mg
- Sodium: 742.6 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 5.4 g
- Protein: 15.8 g
Member Reviews