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Pesto Cream topped Poached Eggs on Grilled Eggplant

Pesto Cream topped Poached Eggs on Grilled Eggplant
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Rating: 5
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Servings Prep Time
1 person 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
20 minutes
Pesto Cream topped Poached Eggs on Grilled Eggplant
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
1 person 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
20 minutes
Ingredients
Servings: person
Units:
Instructions
Step 1
  1. Poach eggs in simmering water with 2 tbsp vinegar covered for 3 minutes.
Step 2
  1. Slice and peel eggplant. Sprinkle with salt, let it sit a minute then pat dry with paper towel. Heat a skillet and coat with nonstick cooking spray. Fry eggplant 2 minutes on each side then top with grated mozzarella.
Step 3
  1. In a small bowl, add sour cream and basil pesto.
Step 4
  1. On a plate, arrange eggplant, layer with sliced tomato, poached egg and top with pesto cream. Enjoy!
Recipe Notes
Nutrition Facts
Pesto Cream topped Poached Eggs on Grilled Eggplant
Amount Per Serving
Calories 408 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 411mg 137%
Sodium 559mg 23%
Potassium 217mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 21g 42%
Vitamin A 19%
Vitamin C 6%
Calcium 29%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
I found that Trader Joe's has a good selection of ketogenic items. I made this recipe after I tried Trader Giotto's Pesto alla Genovese - Basil Pesto. I love it. Not as good as my own pesto but a great second choice if you don't feel like making pesto.

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