Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

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

Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

Enjoy a balanced, nutrient-packed meal featuring baked eggs set atop crispy whole grain toast, accompanied by a vibrant fresh herb salad with a light olive oil dressing. This dish harmonizes rich flavors and textures while delivering a satisfying dose of protein and wholesome carbohydrates to fuel your day.

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NUTRITION

289kcal
Protein
24.5g
Fat
11.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 slices Whole Grain Bread

1/2 cup Low-Fat Cottage Cheese

1/2 cup Fresh Mixed Herbs

4 Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the whole grain bread slices on a baking sheet and toast them in the oven until they become crisp, about 5-7 minutes.

  • 3

    Meanwhile, gently crack the eggs into a small, oven-safe ramekin or directly into a lightly greased small baking dish. Bake the eggs in the oven for 10-12 minutes until the whites are set but the yolks remain slightly runny (or to your desired doneness).

  • 4

    While the eggs are baking, prepare the fresh herb salad by combining the mixed herbs with halved cherry tomatoes in a bowl. Drizzle with the teaspoon of extra virgin olive oil and toss lightly.

  • 5

    To assemble, spread the low-fat cottage cheese evenly on the toasted bread slices, top with the baked eggs, and serve immediately alongside the fresh herb salad.

Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

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

Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Baked Egg in Crispy Whole Grain Toast with Fresh Herb Salad

Enjoy a balanced, nutrient-packed meal featuring baked eggs set atop crispy whole grain toast, accompanied by a vibrant fresh herb salad with a light olive oil dressing. This dish harmonizes rich flavors and textures while delivering a satisfying dose of protein and wholesome carbohydrates to fuel your day.

NUTRITION

289kcal
Protein
24.5g
Fat
11.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 slices Whole Grain Bread

1/2 cup Low-Fat Cottage Cheese

1/2 cup Fresh Mixed Herbs

4 Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the whole grain bread slices on a baking sheet and toast them in the oven until they become crisp, about 5-7 minutes.

  • 3

    Meanwhile, gently crack the eggs into a small, oven-safe ramekin or directly into a lightly greased small baking dish. Bake the eggs in the oven for 10-12 minutes until the whites are set but the yolks remain slightly runny (or to your desired doneness).

  • 4

    While the eggs are baking, prepare the fresh herb salad by combining the mixed herbs with halved cherry tomatoes in a bowl. Drizzle with the teaspoon of extra virgin olive oil and toss lightly.

  • 5

    To assemble, spread the low-fat cottage cheese evenly on the toasted bread slices, top with the baked eggs, and serve immediately alongside the fresh herb salad.