Spinach, Artichoke & Parmesan Breakfast Toasts

Spinach, Artichoke & Parmesan Breakfast Toasts

These breakfast toasts make for a quick and simple on the go breakfast or snack!


  • 1 tablespoon preferred vegetable oil
  • 4 large eggs
  • Salt and black pepper
  • 1 container Stonemill Kitchens® Spinach, Artichoke & Parmesan Dip
  • 4 thick slices sourdough bread, toasted
  • 8 slices tomato
  • 2 cups arugula or baby spinach


  1. In a large nonstick skillet, HEAT oil over medium. Crack eggs into skillet and cook to desired degree of yolk consistency, flipping once if desired. Sprinkle with salt and pepper.
  2. TRANSFER Stonemill Kitchens Spinach, Artichoke & Parmesan Dip to a medium bowl and microwave until warm for 35-45 seconds. Stir occasionally through 45-second intervals.
  3. SPREAD dip generously on each piece of toast. Top with tomatoes, arugula or spinach, and eggs.


Beverage Pairings

Pair breakfast toasts with a Mimosa or Bloody Mary.

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