Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

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

Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

Savor a nutritious breakfast featuring a perfectly toasted sourdough base layered with creamy low‐fat cottage cheese and a delicately cooked egg, crowned with a burst of fresh blueberries and a hint of olive oil for an extra touch of richness. This balanced dish delivers a delightful interplay of textures and flavors to energize your morning.

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NUTRITION

422kcal
Protein
26.5g
Fat
13.3g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup low-fat Cottage Cheese (113g)

2 slices Sourdough Bread (112g total)

1/2 cup Fresh Blueberries (74g)

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Lightly toast the sourdough bread slices until they achieve a crisp, golden exterior.

  • 2

    In a non-stick skillet over medium heat, add the teaspoon of olive oil and gently fry the egg to your preferred doneness (sunny side up or over-easy works beautifully).

  • 3

    Spread the cottage cheese evenly over the toasted sourdough slices.

  • 4

    Place the cooked egg on top of the cottage cheese, ensuring an even distribution of textures.

  • 5

    Top the dish with fresh blueberries for a burst of natural sweetness.

  • 6

    Serve immediately and enjoy this vibrant, protein-packed breakfast.

Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

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

Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Sourdough Toast with Fresh Blueberries

Savor a nutritious breakfast featuring a perfectly toasted sourdough base layered with creamy low‐fat cottage cheese and a delicately cooked egg, crowned with a burst of fresh blueberries and a hint of olive oil for an extra touch of richness. This balanced dish delivers a delightful interplay of textures and flavors to energize your morning.

NUTRITION

422kcal
Protein
26.5g
Fat
13.3g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup low-fat Cottage Cheese (113g)

2 slices Sourdough Bread (112g total)

1/2 cup Fresh Blueberries (74g)

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Lightly toast the sourdough bread slices until they achieve a crisp, golden exterior.

  • 2

    In a non-stick skillet over medium heat, add the teaspoon of olive oil and gently fry the egg to your preferred doneness (sunny side up or over-easy works beautifully).

  • 3

    Spread the cottage cheese evenly over the toasted sourdough slices.

  • 4

    Place the cooked egg on top of the cottage cheese, ensuring an even distribution of textures.

  • 5

    Top the dish with fresh blueberries for a burst of natural sweetness.

  • 6

    Serve immediately and enjoy this vibrant, protein-packed breakfast.