Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

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

Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

Enjoy a vibrant twist on a breakfast classic: crunchy sourdough toast crowned with delicately poached eggs, lightly finished with creamy crumbled feta, and accompanied by perfectly roasted asparagus spears. This dish balances savory flavors with a crisp texture and fresh notes, making it a versatile meal for any time of day.

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NUTRITION

408kcal
Protein
20.1g
Fat
17.7g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

2 slices sourdough bread

3 large eggs

6 asparagus spears

1 oz crumbled feta cheese

1 tsp olive oil

Pinch of salt

Pinch of black pepper

1 tsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs individually into a small cup and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Toast the sourdough bread slices until they are golden and crispy.

  • 6

    Plate the toasted sourdough and carefully place the poached eggs on top. Spoon any excess water off the eggs.

  • 7

    Top the eggs with crumbled feta cheese and drizzle with a teaspoon of lemon juice.

  • 8

    Serve the roasted asparagus on the side and enjoy your balanced, flavorful meal.

Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

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

Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Sourdough Toast with Creamy Poached Eggs and Roasted Asparagus

Enjoy a vibrant twist on a breakfast classic: crunchy sourdough toast crowned with delicately poached eggs, lightly finished with creamy crumbled feta, and accompanied by perfectly roasted asparagus spears. This dish balances savory flavors with a crisp texture and fresh notes, making it a versatile meal for any time of day.

NUTRITION

408kcal
Protein
20.1g
Fat
17.7g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

2 slices sourdough bread

3 large eggs

6 asparagus spears

1 oz crumbled feta cheese

1 tsp olive oil

Pinch of salt

Pinch of black pepper

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs individually into a small cup and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Toast the sourdough bread slices until they are golden and crispy.

  • 6

    Plate the toasted sourdough and carefully place the poached eggs on top. Spoon any excess water off the eggs.

  • 7

    Top the eggs with crumbled feta cheese and drizzle with a teaspoon of lemon juice.

  • 8

    Serve the roasted asparagus on the side and enjoy your balanced, flavorful meal.