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Tomato pesto and fresh sprouts liven up this brunch option.

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Ingredients


  • 2 slices Villaggio® Artesano Bread, toasted
  • 2 tbsp (30 mL) sun-dried tomato pesto
  • 1/2 cup (125 mL) sprouts (such as alfalfa or bean sprouts)
  • 2 poached eggs
  • Pinch each salt and pepper


Directions


1. Spread sun-dried tomato pesto over toast. Arrange sprouts over top.

2. Top with poached eggs. Sprinkle with salt and pepper.

Tips:
• Sprinkle with toasted sunflower seeds or chopped fresh chives if desired.
• Switch poached eggs to fried eggs if desired.