Pesto Summer Squash Bruschetta with Poached Eggs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled summer squash topped with homemade pesto, vegetables, and a poached egg on toasted bread, finished with feta cheese. A light yet satisfying meal combining fresh vegetables and protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Squash
- 1 medium summer squash
- 1/4 small red onion, minced
- 1/2 tablespoon olive oil
- 1/4 teaspoon black pepper
- Pesto
- 2 cloves garlic
- 1 1/2 cups packed basil leaves, plus extra for topping
- 1/3 cup parmesan cheese (look for cheese that uses vegetarian rennet)
- 2 tablespoons toasted pine nuts
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 pieces of toast
- 2 large eggs, poached
- 1 to 2 ounces feta
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 993mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1905mg
- Calcium
- 532mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 993MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.