Veggie Breakfast Toast
This delicious recipe is great for vegetarians and non-vegetarians alike!
Make This Recipe
Ingredients
- ¼ cup sautéed Kale
- 2 tablespoons olive oil
- 1/2 roasted red pepper, sliced
- 1 Eggland's Best Hard-Cooked Peeled Egg, sliced
- Pinch of salt and pepper
Preparation
- For roasted peppers, remove stems and seeds from 1 pepper and cut it into thick slices. Arrange the slices on a foil-lined baking sheet and press to get them as flat as possible.
- Heat your broiler to high and arrange a rack in the upper third of the oven.
- Roast the peppers on the baking sheet until black and blistering on both sides, about 5-10 minutes per side.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add spinach and cover. Allow to cook for about 10 minutes stirring occasionally, then remove from heat.
- Cut one hard-cooked egg into slices.
- Toast 1 slice of bread and put on plate.
- Top with sauteed spinach, roasted peppers and hard-cooked egg.
- Garnish with a pinch of salt and pepper and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 144 |
| Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 160mg |
| Sodium | 344mg |
| Carbohydrates | 16g |
| Dietary Fiber | 3g |
| Protein | 8g |