Egg and Cottage Cheese Sourdough Toast with Roasted Paprika Mushrooms

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 Roasted Paprika Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Sourdough Toast with Roasted Paprika Mushrooms

Enjoy a balanced breakfast featuring a perfectly toasted slice of sourdough bread topped with creamy low-fat cottage cheese and a sunny-side-up egg, complemented by a side of savory roasted mushrooms dusted with paprika. This dish is both flavorful and satisfying, offering a delightful blend of textures and a subtle kick from the roasted paprika seasoning.

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NUTRITION

348kcal
Protein
27.3g
Fat
13.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 slice Sourdough Bread

1 cup sliced White Mushrooms

1 tsp Olive Oil

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the mushrooms.

  • 2

    Toss the sliced white mushrooms with olive oil and smoked paprika, then spread them evenly on a baking sheet.

  • 3

    Roast the mushrooms in the oven for about 10-12 minutes, until they are tender and have absorbed the flavors.

  • 4

    While the mushrooms roast, toast the sourdough bread until it is golden and crisp.

  • 5

    In a non-stick skillet, cook the eggs to your preferred style (sunny-side up is recommended) ensuring the yolks remain runny.

  • 6

    Spread the low-fat cottage cheese evenly over the toasted sourdough bread.

  • 7

    Place the cooked eggs on top of the cottage cheese and serve with the roasted paprika mushrooms on the side.

Egg and Cottage Cheese Sourdough Toast with Roasted Paprika Mushrooms

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 Roasted Paprika Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Sourdough Toast with Roasted Paprika Mushrooms

Enjoy a balanced breakfast featuring a perfectly toasted slice of sourdough bread topped with creamy low-fat cottage cheese and a sunny-side-up egg, complemented by a side of savory roasted mushrooms dusted with paprika. This dish is both flavorful and satisfying, offering a delightful blend of textures and a subtle kick from the roasted paprika seasoning.

NUTRITION

348kcal
Protein
27.3g
Fat
13.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1 slice Sourdough Bread

1 cup sliced White Mushrooms

1 tsp Olive Oil

1/2 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the mushrooms.

  • 2

    Toss the sliced white mushrooms with olive oil and smoked paprika, then spread them evenly on a baking sheet.

  • 3

    Roast the mushrooms in the oven for about 10-12 minutes, until they are tender and have absorbed the flavors.

  • 4

    While the mushrooms roast, toast the sourdough bread until it is golden and crisp.

  • 5

    In a non-stick skillet, cook the eggs to your preferred style (sunny-side up is recommended) ensuring the yolks remain runny.

  • 6

    Spread the low-fat cottage cheese evenly over the toasted sourdough bread.

  • 7

    Place the cooked eggs on top of the cottage cheese and serve with the roasted paprika mushrooms on the side.