Photo of Cat Cora’s artichoke spread on rye bread with an egg and shaved parmesan by WW

Cat Cora’s artichoke spread on rye bread with an egg and shaved parmesan

Total Time
17 min
12 min
5 min
This recipe makes a delicious lunch paired with an arugula, tomato and shaved fennel salad.


Canned artichoke hearts, drained

1 cup(s), quartered, drained but 1 Tbsp liquid reserved

Fresh lemon juice

1½ Tbsp, (or to taste)

Table salt

1 tsp


4 large egg(s)

Rye bread

4 slice(s), toasted


½ cup(s), baby variety

Shaved Parmigiano Reggiano cheese

¼ cup(s)


  1. Place artichokes, reserved artichoke liquid, and lemon juice in a blender or food processor; blend until spreadable and set aside.
  2. You can either poach or fry the eggs. To poach eggs, add 1 inch of water to a large skillet; bring to a boil over high heat. Reduce heat to medium; crack eggs, one at a time, into boiling water. Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove eggs with a slotted spoon.
  3. Or to fry eggs, coat a large nonstick skillet with cooking spray; set over medium-low heat. When hot, crack eggs into pan, one at a time; season with salt and pepper (optional). Cook until edges are slightly brown, and yolk is desired degree of doneness, about 5 minutes.
  4. While eggs cook, toast bread.
  5. Spread 2 Tbsp artichoke mixture over each piece of toast (you will have extra spread). Top each with some arugula, an egg and 1 Tbsp Parmesan; season with salt and pepper (optional).
  6. Serving size: 1 open-face sandwich