Beverage Pairings
Pair with a Mimosa or Bloody Mary.
Breakfast & Brunch
Spinach Artichoke & Parmesan Breakfast Toasts
Featuring Stonemill® Kitchens Spinach, Artichoke & Parmesan Dip
These breakfast toasts make for a quick and simple on the go breakfast or snack!
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
Ingredients
- 1 tbsp. 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
Directions
- 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.
- 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 until warm.
- Spread dip generously on each piece of toast.
- Top with tomatoes, arugula or spinach, and eggs.
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