Open-Faced Roasted Tomato Toasts with Poached Eggs
Try this lighter, fresher, easier take on eggs Benedict at your next brunch.
TOTAL TIME:35 min.
- 3 Roma tomatoes, sliced into â…śâ€ť slices
- 3 Tbsp. olive oil, divided
- Â˝ tsp. Kosher salt
- 1 tsp. ground black pepper
- 2 cloves garlic, thinly sliced
- 5 oz. baby spinach
- 2 Tbsp. cream cheese
- 4 slices multi-grain and seed bread, toasted
- 4 large eggs, poached
Heat oven to 425Â° Place tomato slices on a baking sheet, brush both sides with 2 tablespoons olive oil and season with salt and pepper. Bake 15-17 minutes until softened.
In a 10â€ť skillet heat remaining oil over medium heat. Add garlic; cook 30 seconds. Add spinach; cook, stirring frequently, until wilted. Stir in cream cheese and salt; allow to cook for a few minutes until smooth and slightly thick.
To assemble toasts, divide creamy spinach evenly between pieces of toast. Top roasted tomatoes and poached egg.
Dietary Restrictions/Allergies Vegetarian, Nut-Free, Soy-Free, Fish-Free Nutrition Analysis Per serving: Calories 270, Calories from Fat 170, Total Fat 19g (29% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 195mg (65% DV), Sodium 450mg (19% DV), Carbohydrates 16g (5% DV), Dietary Fiber 3g (12% DV), Sugars 3g, Protein 12g, Vitamin A 80%, Vitamin C 30%, Calcium 10%, Iron 15%