- 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
1. Spread sun-dried tomato pesto over toast. Arrange sprouts over top.
2. Top with poached eggs. Sprinkle with salt and pepper.
• Sprinkle with toasted sunflower seeds or chopped fresh chives if desired.
• Switch poached eggs to fried eggs if desired.