Name: Egg and Avocado Toast with Greek Yogurt Blueberry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 1 slice Whole-Grain Bread; 1/4 Avocado; 2 tbsp Cottage Cheese; 1/2 cup Nonfat Greek Yogurt; 1/3 cup Blueberries; 2 Medjool Dates

Egg and Avocado Toast with Greek Yogurt Blueberry Bowl

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

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Toast with Greek Yogurt Blueberry Bowl

Start your morning with a perfectly balanced meal that marries the creamy richness of avocado and cottage cheese on a crisp whole-grain toast topped with a softly cooked egg, alongside a refreshing bowl of tangy Greek yogurt mixed with sweet blueberries and dates.

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NUTRITION

Protein

24.8g

Fat

15.1g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1 slice Whole-Grain Bread

1/4 Avocado

2 tbsp Cottage Cheese

1/2 cup Nonfat Greek Yogurt

1/3 cup Blueberries

2 Medjool Dates

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PREPARATION

1
Toast the whole-grain bread until it's golden and crisp.
2
While the bread is toasting, cook the egg to your liking. For a soft poached or sunny-side up style, bring a small pot of water to a simmer and gently crack the egg in, cooking for about 3-4 minutes.
3
Mash the 1/4 avocado in a bowl and season lightly with salt and pepper. Spread the mashed avocado evenly over the toasted bread.
4
Top the avocado toast with the cooked egg and then dollop 2 tablespoons of cottage cheese on top for an extra creamy texture.
5
In a small bowl, combine the nonfat Greek yogurt with blueberries and chopped Medjool dates, stirring gently to mix the flavors.
6
Plate the avocado toast alongside the Greek yogurt blueberry bowl and enjoy this balanced, nutrient-packed breakfast.