Directions:
- Preheat oven to broil.
- In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
- Add half oil and puree.
- Add remaining oil and cheese until blended.
- Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
- Lightly brush muffins with pesto and toast under broiler.
- Poach eggs.
- To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
- Carefully place egg on top and drizzle with pesto.
- Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.17 Kcal (2433 kJ) | ||
| Calories from fat | 370.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.17g | 63% | |
|---|---|---|---|
| Cholesterol | 169.18mg | 56% | |
| Sodium | 269.48mg | 11% | |
| Potassium | 1271.22mg | 27% | |
| Total Carbs | 42.94g | 14% | |
| Sugars | 19.94g | 80% | |
| Dietary Fiber | 15.68g | 63% | |
| Protein | 16.23g | 32% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2.2mg | 12% | |
| Calcium | 195.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 96.36 Kcal (403 kJ) | ||
| Calories from fat | 61.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 63% | |
|---|---|---|---|
| Cholesterol | 28.05mg | 56% | |
| Sodium | 44.68mg | 11% | |
| Potassium | 210.76mg | 27% | |
| Total Carbs | 7.12g | 14% | |
| Sugars | 3.31g | 80% | |
| Dietary Fiber | 2.6g | 63% | |
| Protein | 2.69g | 32% | |
| Vitamin C | 2.3mg | 23% | |
| Iron | 0.4mg | 12% | |
| Calcium | 32.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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