Egg and Pesto on Grilled Toast
This Recipe Is:
Since going gluten-free, we don't eat much toast. But once in a blue moon I make a pretty tasty gluten-free Italian-style loaf and freeze the slices for grilled sandwiches and brunch. Grilling gluten-free bread in a little olive oil covers a multitude of sins. No kidding. Add a bit of chopped fresh garlic and basil pesto and you'll have a serious treat. No deprivation in sight.
Ingredients
-
4 slices
gluten-free bread
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4 large
fresh, organic, free-range eggs
-
sea salt
-
fresh ground pepper
-
shredded parmesan, as needed
-
prepared basil pesto
-
extra virgin olive oil, as needed
Instructions
- Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden.
- In the meantime, in a separate skillet, fry the eggs to your liking -- over easy or sunny side up. Season with sea salt and fresh ground pepper.
- Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 2 servings
- Calories154
- Carbohydrates29.9g
- Dietary fiber4.2g
- Cholesterol0mg
- Fat3.7g
- Saturated fat0g
- Sodium183mg
- Protein2.9g
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