Herb-Seasoned Jammy Eggs on Crusty Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Jammy Eggs on Crusty Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Jammy Eggs on Crusty Sourdough

Savor the delight of perfectly jammy eggs kissed with fresh herbs, served atop a slice of crusty sourdough and crumbled with tangy feta. This versatile dish is as elegant as it is nourishing, boasting a balance of creamy eggs, crunchy toast, and aromatic greens for a satisfying meal any time of day.

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NUTRITION

495kcal
Protein
32.2g
Fat
29.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 slice crusty sourdough bread

1 oz feta cheese

1 tbsp fresh chives

1 tbsp fresh parsley

1 tsp olive oil

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PREPARATION

  • 1

    Bring a small pot of water to a gentle simmer. Carefully lower in the eggs and cook for about 6-7 minutes until the whites are set but the yolks remain jammy.

  • 2

    While the eggs are simmering, toast the slice of sourdough to a golden crisp.

  • 3

    In a small pan, warm the olive oil over low heat and gently toss in the chopped chives and parsley for 30 seconds to release their aroma without burning.

  • 4

    Remove the eggs from the simmering water and gently peel them. If preferred, you can leave a bit of the soft shell on for added texture.

  • 5

    Place the jammy eggs on top of the toasted sourdough, drizzle with the herb-infused olive oil, and sprinkle crumbled feta over the top.

  • 6

    Finish with a light seasoning of salt and pepper, then serve immediately to enjoy the luscious, warm yolks.

Herb-Seasoned Jammy Eggs on Crusty Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Jammy Eggs on Crusty Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Jammy Eggs on Crusty Sourdough

Savor the delight of perfectly jammy eggs kissed with fresh herbs, served atop a slice of crusty sourdough and crumbled with tangy feta. This versatile dish is as elegant as it is nourishing, boasting a balance of creamy eggs, crunchy toast, and aromatic greens for a satisfying meal any time of day.

NUTRITION

495kcal
Protein
32.2g
Fat
29.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 slice crusty sourdough bread

1 oz feta cheese

1 tbsp fresh chives

1 tbsp fresh parsley

1 tsp olive oil

PREPARATION

  • 1

    Bring a small pot of water to a gentle simmer. Carefully lower in the eggs and cook for about 6-7 minutes until the whites are set but the yolks remain jammy.

  • 2

    While the eggs are simmering, toast the slice of sourdough to a golden crisp.

  • 3

    In a small pan, warm the olive oil over low heat and gently toss in the chopped chives and parsley for 30 seconds to release their aroma without burning.

  • 4

    Remove the eggs from the simmering water and gently peel them. If preferred, you can leave a bit of the soft shell on for added texture.

  • 5

    Place the jammy eggs on top of the toasted sourdough, drizzle with the herb-infused olive oil, and sprinkle crumbled feta over the top.

  • 6

    Finish with a light seasoning of salt and pepper, then serve immediately to enjoy the luscious, warm yolks.