Ingredients (1 serving)
- 2 slices Arnold Oatnut® Bread
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup smashed fresh raspberries
- 10 fresh rosemary leaves
- 1 tbsp. pumpkin seeds
- 2 fresh figs, quartered
- 1 large egg, poached
- 1 kale leaf
- salt and pepper to taste
In a small bowl, combine Greek yogurt, honey and smashed raspberries.
Toast the 2 slices of Arnold Oatnut® ® Whole Grains: Oatnut bread. Spread inner sides of toast with the yogurt mixture. Sprinkle each with rosemary and pumpkin seeds.
Arrange the fig quarters on one piece of the toast. Top figs with the poached egg followed by the kale leaf. Cover with remaining piece of toast, yogurt-side-down. Cut across and enjoy!