open-faced egg and tomato "toasts" | iloveorganicgirl

open-faced egg and tomato “toasts”

swap bread for roasted eggplant, topped with tomato, our peppery arugula & cheesy white cheddar dressing, and an egg fried to your preference! perfect for those looking for a keto-friendly breakfast!



2 servings

1 large eggplant, cut into ½” thick slabs
1 tablespoon preferred vegetable oil
¼ cup organicgirlⓇ white cheddar dressing, divided
4 slices tomato
1 cup organicgirlⓇ baby arugula
1 tablespoon butter
2 eggs
Fine sea salt and black pepper to taste


1. preheat oven to 400℉. slice eggplant to ½” thick slabs.

2. rub both sides of eggplant slices with oil and place on a baking sheet. bake until tender, about 15 minutes.

3. on each eggplant slice, spread 1 tablespoon dressing and top with 2 tomato slices and arugula.

4. in a small nonstick skillet, melt butter over medium heat. crack eggs into pan and fry until cooked to desired firmness.

5. top eggplant with eggs and drizzle each with 1 tablespoon dressing. sprinkle with salt and pepper.

6. enjoy!

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