Open-Faced Roasted Tomato Toasts with Poached Eggs

Try this lighter, fresher, easier take on eggs Benedict at your next brunch.

TOTAL TIME:35 min.



  • 3 Roma tomatoes, sliced into ⅜” slices
  • 3 Tbsp. olive oil, divided
  • ½ tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 2 cloves garlic, thinly sliced
  • 5 oz. baby spinach
  • 2 Tbsp. cream cheese
  • 4 slices multi-grain and seed bread, toasted
  • 4 large eggs, poached


  1. Heat oven to 425° Place tomato slices on a baking sheet, brush both sides with 2 tablespoons olive oil and season with salt and pepper. Bake 15-17 minutes until softened.

  2. In a 10” skillet heat remaining oil over medium heat. Add garlic; cook 30 seconds. Add spinach; cook, stirring frequently, until wilted. Stir in cream cheese and salt; allow to cook for a few minutes until smooth and slightly thick.

  3. To assemble toasts, divide creamy spinach evenly between pieces of toast. Top roasted tomatoes and poached egg.

  4. Refrigerate leftovers.

Nutritional Facts

Dietary Restrictions/Allergies Vegetarian, Nut-Free, Soy-Free, Fish-Free   Nutrition Analysis Per serving: Calories 270, Calories from Fat 170, Total Fat 19g (29% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 195mg (65% DV), Sodium 450mg (19% DV), Carbohydrates 16g (5% DV), Dietary Fiber 3g (12% DV), Sugars 3g, Protein 12g, Vitamin A 80%, Vitamin C 30%, Calcium 10%, Iron 15%