Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

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

Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

Enjoy a vibrant, protein-packed toast topped with perfectly jammy eggs, crisp turkey bacon, and a medley of fresh garden vegetables. This dish features lightly toasted sourdough bread, juicy tomato slices, and a handful of spinach, all drizzled with a touch of olive oil for an extra burst of flavor. It's a balanced and satisfying meal that works for breakfast, lunch, or dinner.

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NUTRITION

311kcal
Protein
17.3g
Fat
14.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices turkey bacon

1 slice sourdough bread

1 medium tomato

1 cup baby spinach

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Bring a small pot of water to a simmer and gently lower 3 large eggs into the water. Cook for about 6-7 minutes for jammy yolks, then remove and place in an ice bath to stop further cooking.

  • 2

    Meanwhile, cook the 2 slices of turkey bacon in a non-stick pan over medium heat until crispy, then set aside on paper towels to drain any excess fat.

  • 3

    Toast 1 slice of sourdough bread until golden and crunchy.

  • 4

    Lightly sauté the baby spinach in a small drizzle of extra virgin olive oil for 1-2 minutes until just wilted. Slice the tomato into rounds.

  • 5

    Assemble the toast by layering the sautéed spinach and tomato slices on the toasted sourdough. Peel the eggs carefully, cut them in half, and place them on top.

  • 6

    Garnish with the crispy turkey bacon arranged around the toast, and drizzle a tiny bit more olive oil if desired. Serve immediately and enjoy a fresh, garden-inspired meal.

Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

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

Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Fresh Garden Vegetable Sourdough Toast with Jammy Eggs and Turkey Bacon

Enjoy a vibrant, protein-packed toast topped with perfectly jammy eggs, crisp turkey bacon, and a medley of fresh garden vegetables. This dish features lightly toasted sourdough bread, juicy tomato slices, and a handful of spinach, all drizzled with a touch of olive oil for an extra burst of flavor. It's a balanced and satisfying meal that works for breakfast, lunch, or dinner.

NUTRITION

311kcal
Protein
17.3g
Fat
14.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices turkey bacon

1 slice sourdough bread

1 medium tomato

1 cup baby spinach

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Bring a small pot of water to a simmer and gently lower 3 large eggs into the water. Cook for about 6-7 minutes for jammy yolks, then remove and place in an ice bath to stop further cooking.

  • 2

    Meanwhile, cook the 2 slices of turkey bacon in a non-stick pan over medium heat until crispy, then set aside on paper towels to drain any excess fat.

  • 3

    Toast 1 slice of sourdough bread until golden and crunchy.

  • 4

    Lightly sauté the baby spinach in a small drizzle of extra virgin olive oil for 1-2 minutes until just wilted. Slice the tomato into rounds.

  • 5

    Assemble the toast by layering the sautéed spinach and tomato slices on the toasted sourdough. Peel the eggs carefully, cut them in half, and place them on top.

  • 6

    Garnish with the crispy turkey bacon arranged around the toast, and drizzle a tiny bit more olive oil if desired. Serve immediately and enjoy a fresh, garden-inspired meal.