Egg and Avocado Sourdough Toast with Sautéed Zucchini

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

Egg and Avocado Sourdough Toast with Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Sourdough Toast with Sautéed Zucchini

A modern twist on a classic breakfast toast, featuring a perfectly balanced combination of fluffy eggs, a delicate spread of avocado, and lightly sautéed zucchini with a hint of onion. This dish is elevated with a touch of shredded chicken for an extra protein boost, all atop a crispy slice of sourdough bread – a satisfying start to your day.

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NUTRITION

425kcal
Protein
32.3g
Fat
21g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs + 2 egg whites (approx. 110g total)

1 slice sourdough bread (64g)

1/8 of an avocado (25g)

0.75 oz (21g) shredded chicken breast

1/2 medium zucchini (100g)

1/4 medium onion (30g)

1 teaspoon olive oil

Salt and pepper, to taste

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PREPARATION

  • 1

    Crack 2 whole eggs and add 2 egg whites into a bowl, whisking them until evenly combined. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Sauté the thinly sliced onion and zucchini in the skillet until they soften and begin to develop a light caramelization, about 3-4 minutes. Remove the vegetables and set them aside.

  • 4

    Pour the beaten eggs into the skillet and cook them to your preferred style (scrambled works perfectly here), ensuring they remain fluffy.

  • 5

    Meanwhile, toast the sourdough bread slice until lightly crispy.

  • 6

    Spread the sliced avocado (about 1/8 of an avocado) evenly over the toasted bread.

  • 7

    Top the avocado toast with the cooked scrambled eggs, then layer the sautéed zucchini and onions on top.

  • 8

    Sprinkle the shredded chicken breast evenly over the toast for an added protein boost, then finish with an extra pinch of salt and pepper if desired before serving.

Egg and Avocado Sourdough Toast with Sautéed Zucchini

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

Egg and Avocado Sourdough Toast with Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Sourdough Toast with Sautéed Zucchini

A modern twist on a classic breakfast toast, featuring a perfectly balanced combination of fluffy eggs, a delicate spread of avocado, and lightly sautéed zucchini with a hint of onion. This dish is elevated with a touch of shredded chicken for an extra protein boost, all atop a crispy slice of sourdough bread – a satisfying start to your day.

NUTRITION

425kcal
Protein
32.3g
Fat
21g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs + 2 egg whites (approx. 110g total)

1 slice sourdough bread (64g)

1/8 of an avocado (25g)

0.75 oz (21g) shredded chicken breast

1/2 medium zucchini (100g)

1/4 medium onion (30g)

1 teaspoon olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    Crack 2 whole eggs and add 2 egg whites into a bowl, whisking them until evenly combined. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Sauté the thinly sliced onion and zucchini in the skillet until they soften and begin to develop a light caramelization, about 3-4 minutes. Remove the vegetables and set them aside.

  • 4

    Pour the beaten eggs into the skillet and cook them to your preferred style (scrambled works perfectly here), ensuring they remain fluffy.

  • 5

    Meanwhile, toast the sourdough bread slice until lightly crispy.

  • 6

    Spread the sliced avocado (about 1/8 of an avocado) evenly over the toasted bread.

  • 7

    Top the avocado toast with the cooked scrambled eggs, then layer the sautéed zucchini and onions on top.

  • 8

    Sprinkle the shredded chicken breast evenly over the toast for an added protein boost, then finish with an extra pinch of salt and pepper if desired before serving.