Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

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

Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

Enjoy a vibrant and nutrient-packed dish featuring creamy smashed avocado atop a crisp slice of whole grain toast, crowned with perfectly soft-boiled eggs and a lively medley of cherry tomatoes and baby spinach. A hint of lemon elevates the fresh flavors, while a side of low-fat cottage cheese adds an extra boost of protein, making this dish both delicious and satisfying for a nourishing meal any time of day.

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NUTRITION

562kcal
Protein
39.4g
Fat
32.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread

1/2 Avocado

3 Soft-Boiled Eggs

1/2 cup Cherry Tomatoes

1/2 cup Baby Spinach

1/2 cup Low-Fat Cottage Cheese

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by placing eggs in a saucepan and covering with water. Bring to a boil and simmer for 6 minutes to achieve soft-boiled eggs, then transfer them into an ice bath to stop cooking.

  • 2

    While the eggs cool, toast the slice of whole grain bread until golden and crisp.

  • 3

    In a small bowl, scoop out the avocado flesh and mash with a fork. Stir in a squeeze of lemon juice, and season with a pinch of salt and pepper.

  • 4

    Spread the mashed avocado evenly over the toasted bread.

  • 5

    Peel the cooled eggs gently and place them on top of the avocado. Lightly season the eggs with salt and pepper.

  • 6

    Top the dish with a scatter of fresh cherry tomatoes and baby spinach.

  • 7

    Serve the plate with a side of low-fat cottage cheese to boost the protein content, and enjoy the mix of creamy, crunchy, and fresh garden flavors.

Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

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

Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Smashed Avocado Toast with Soft-Boiled Eggs and Garden Vegetables

Enjoy a vibrant and nutrient-packed dish featuring creamy smashed avocado atop a crisp slice of whole grain toast, crowned with perfectly soft-boiled eggs and a lively medley of cherry tomatoes and baby spinach. A hint of lemon elevates the fresh flavors, while a side of low-fat cottage cheese adds an extra boost of protein, making this dish both delicious and satisfying for a nourishing meal any time of day.

NUTRITION

562kcal
Protein
39.4g
Fat
32.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread

1/2 Avocado

3 Soft-Boiled Eggs

1/2 cup Cherry Tomatoes

1/2 cup Baby Spinach

1/2 cup Low-Fat Cottage Cheese

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by placing eggs in a saucepan and covering with water. Bring to a boil and simmer for 6 minutes to achieve soft-boiled eggs, then transfer them into an ice bath to stop cooking.

  • 2

    While the eggs cool, toast the slice of whole grain bread until golden and crisp.

  • 3

    In a small bowl, scoop out the avocado flesh and mash with a fork. Stir in a squeeze of lemon juice, and season with a pinch of salt and pepper.

  • 4

    Spread the mashed avocado evenly over the toasted bread.

  • 5

    Peel the cooled eggs gently and place them on top of the avocado. Lightly season the eggs with salt and pepper.

  • 6

    Top the dish with a scatter of fresh cherry tomatoes and baby spinach.

  • 7

    Serve the plate with a side of low-fat cottage cheese to boost the protein content, and enjoy the mix of creamy, crunchy, and fresh garden flavors.