YOUR SOLIN GENERATED RECIPE
Egg and Avocado Sourdough Toast with Honey Drizzle
Enjoy a savory and lightly sweet breakfast featuring perfectly toasted sourdough topped with a silky spread of avocado, a combination of a whole egg and extra egg white for a balanced protein boost, and tender grilled chicken pieces. This dish is finished with a delicate drizzle of honey and fresh tomato garnish to add a burst of flavor, making your morning both nutritious and delightfully vibrant.
INGREDIENTS
1 large Egg (Whole)
1 large Egg White
2 ounces Grilled Chicken Breast
3 slices Sourdough Bread
1/3 medium Avocado
1 teaspoon Honey
1 slice Tomato
Salt, Pepper & Lemon Juice to taste
PREPARATION
Preheat a grill pan over medium heat. Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill the chicken for 3-4 minutes on each side until cooked through, then slice into bite-size pieces.
Toast the sourdough bread slices until golden and crisp. Set aside on a plate.
In a non-stick skillet over medium heat, scramble the whole egg and egg white together to create soft scrambled eggs. Avoid overcooking; they should remain light and fluffy.
While the eggs cook, mash the avocado gently in a bowl with a pinch of salt, pepper, and a squeeze of lemon juice.
Spread the mashed avocado evenly over the toasted sourdough slices.
Top each slice with a portion of the scrambled eggs and add a few pieces of the grilled chicken breast on top.
Drizzle the honey delicately over the prepared toast and garnish with a fresh tomato slice.
Serve immediately to enjoy the warm, flavorful blend of creaminess, savory eggs and chicken, and the sweet finish of honey.