Span­ish Eggs & Toast

with goat cheese

Vegetarian Today - - Ingredient Focus -

Cut the bread cubes what­ever size you pre­fer. Be sure to toast them un­til crisp on the out­side, but still chewy on the in­side. Makes 4 serv­ings To­tal time: 20 min­utes TOAST: 8 cups baguette cubes 4 cloves gar­lic, smashed 1 tsp. smoked paprika 6 Tbsp. ex­tra-vir­gin olive oil Salt and black pep­per to taste SPRIN­KLE: 1/2 cup crum­bled goat cheese (2 oz.) 4 sunny-side up eggs Chopped fresh thyme

Toast 4 cups cubes, 2 cloves gar­lic, and 1/2 tsp. paprika in 3 Tbsp. oil in a large skil­let over medium heat un­til crispy, stir­ring oc­ca­sion­ally, 5 min­utes. Re­peat with re­main­ing cubes, gar­lic, paprika, and oil. Di­vide cubes among 4 plates and sea­son with salt and pep­per.

Sprin­kle crou­tons with goat cheese, cover with foil to soften cheese, 1–2 min­utes, then top each serv­ing with 1 egg and thyme. Per serv­ing: 513 cal; 32g to­tal fat (9g sat); 228mg chol; 569mg sodium; 39g carb; 2g fiber; 19g pro­tein

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