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2012-05-03Skinny Brie, Fried Egg & Arugula Toasts: Light Brie, Arugula, Olive Oil (Extra Virgin), Whole Wheat Bread, Large Eggs, Lemon Juice, Fresh Thyme, Salt and Pepper
Skinny Brie, Fried Egg & Arugula Toasts featuring Président® Light Brie

Featured Cheese
Président® Light Brie

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Skinny Brie, Fried Egg & Arugula Toasts

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  • 4 oz. Président® Light Brie, sliced
  • 2 cups Arugula
  • 2 tsp Olive Oil (Extra Virgin)
  • 4 slices Whole Wheat Bread
  • 4 Large Eggs
  • 1 1/2 tsp Lemon Juice
  • 1 tsp Fresh Thyme
  • Salt and Pepper, to taste


Preheat broiler.

Combine arugula, 2 teaspoons olive oil, lemon juice, and salt and pepper. Toss gently.

Spray nonstick skillet with cooking spray and heat over medium heat. Crack eggs on pan and cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.

Meanwhile, coat bread with cooking spray. Broil 2 minutes on each side or until lightly browned.

Place one slice of President® Light Brie on each toasted slice of bread. Divide salad and eggs evenly onto toast.

Sprinkle with salt, pepper, and fresh thyme.


Per Serving (excluding unknown items): 236 Calories; 13g Fat; 114 Calories from fat; 16g Protein; 15g Carbohydrate; 2g Dietary Fiber; 227mg Cholesterol; 450mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Nutrition Information provided by Carrie Wiatt

Serving = 1/4 of total recipe


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