Egg Toast with Mixed Green Salad

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

Egg Toast with Mixed Green Salad

YOUR SOLIN GENERATED RECIPE

Egg Toast with Mixed Green Salad

A simple yet elegant breakfast pairing a lightly sautéed egg atop a slice of crispy whole-wheat toast with a refreshing mixed green salad dressed in olive oil and a hint of lemon. Enjoy the classic flavors of 'pain avec orufs et salade' that deliver a light and satisfying start to your day.

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NUTRITION

382kcal
Protein
11.6g
Fat
28.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 slice Whole Wheat Bread

1 cup Mixed Salad Greens

1 handful Cherry Tomatoes

1 tablespoon Extra-Virgin Olive Oil

2 teaspoons Salted Butter

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the butter. Once melted, crack the egg into the pan and cook to your liking (sunny-side up or over-easy).

  • 2

    While the egg is cooking, toast the whole wheat bread until golden and crisp.

  • 3

    In a small bowl, combine the mixed salad greens and cherry tomatoes. Drizzle with olive oil and lemon juice, then toss gently to coat.

  • 4

    Plate the toasted bread and carefully place the cooked egg on top. Serve with the dressed mixed green salad on the side.

  • 5

    Enjoy your classic 'pain avec orufs et salade' breakfast, balancing textures and flavors perfectly.

Egg Toast with Mixed Green Salad

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

Egg Toast with Mixed Green Salad

YOUR SOLIN GENERATED RECIPE

Egg Toast with Mixed Green Salad

A simple yet elegant breakfast pairing a lightly sautéed egg atop a slice of crispy whole-wheat toast with a refreshing mixed green salad dressed in olive oil and a hint of lemon. Enjoy the classic flavors of 'pain avec orufs et salade' that deliver a light and satisfying start to your day.

NUTRITION

382kcal
Protein
11.6g
Fat
28.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 slice Whole Wheat Bread

1 cup Mixed Salad Greens

1 handful Cherry Tomatoes

1 tablespoon Extra-Virgin Olive Oil

2 teaspoons Salted Butter

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the butter. Once melted, crack the egg into the pan and cook to your liking (sunny-side up or over-easy).

  • 2

    While the egg is cooking, toast the whole wheat bread until golden and crisp.

  • 3

    In a small bowl, combine the mixed salad greens and cherry tomatoes. Drizzle with olive oil and lemon juice, then toss gently to coat.

  • 4

    Plate the toasted bread and carefully place the cooked egg on top. Serve with the dressed mixed green salad on the side.

  • 5

    Enjoy your classic 'pain avec orufs et salade' breakfast, balancing textures and flavors perfectly.