Stonemill Kitchens | Spinach Artichoke & Parmesan Breakfast Toasts
Quick and simple Spinach Artichoke & Parmesan Breakfast Toasts with Stonemill Kitchens dip—perfect for on-the-go breakfasts!
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Cooking tools:
- Nonstick skillet
- Spatula
- Mixing bowl
- Microwave
- Toaster
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Fork
Ingredients
- 1 tbsp. preferred vegetable oil
- 4 large eggs
- Salt
- black pepper
- 1 container Stonemill Kitchens Spinach, Artichoke & Parmesan Dip
- 4 thick slices sourdough bread, toasted
- 8 slices tomato
- 2 cups arugula or baby spinach
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