Poached Eggs with Creamy Avocado and Multigrain Toast

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

Poached Eggs with Creamy Avocado and Multigrain Toast

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Creamy Avocado and Multigrain Toast

Enjoy a satisfying blend of delicately poached whole eggs and extra egg whites atop a smooth, creamy avocado spread served with a crunchy slice of toasted multigrain bread. This dish offers a balanced mix of rich flavor and texture, making it a perfect meal to kickstart your day or to enjoy as a light brunch or dinner.

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NUTRITION

454kcal
Protein
31.2g
Fat
26.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (210 kcal, 18g protein)

2 egg whites (34 kcal, 7.2g protein)

1/2 medium avocado (120 kcal, 2g protein)

1 slice multigrain bread (90 kcal, 4g protein)

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a simmer, adding a splash of vinegar to help the eggs set.

  • 2

    Crack the whole eggs and gently separate the egg whites from the yolks, placing the egg whites aside. Combine the whole eggs with the reserved egg whites in a small bowl.

  • 3

    Stir the water to create a gentle whirlpool and carefully lower the eggs into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 4

    While the eggs are poaching, toast the multigrain bread until it is golden and crisp.

  • 5

    Scoop the avocado flesh into a bowl and mash until smooth. Season with a pinch of salt and pepper if desired.

  • 6

    Spread the creamy avocado onto the toasted bread, then gently remove the poached eggs from the water with a slotted spoon and place them on top.

  • 7

    Serve immediately and enjoy your nutrient-packed meal.

Poached Eggs with Creamy Avocado and Multigrain Toast

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

Poached Eggs with Creamy Avocado and Multigrain Toast

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Creamy Avocado and Multigrain Toast

Enjoy a satisfying blend of delicately poached whole eggs and extra egg whites atop a smooth, creamy avocado spread served with a crunchy slice of toasted multigrain bread. This dish offers a balanced mix of rich flavor and texture, making it a perfect meal to kickstart your day or to enjoy as a light brunch or dinner.

NUTRITION

454kcal
Protein
31.2g
Fat
26.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (210 kcal, 18g protein)

2 egg whites (34 kcal, 7.2g protein)

1/2 medium avocado (120 kcal, 2g protein)

1 slice multigrain bread (90 kcal, 4g protein)

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a simmer, adding a splash of vinegar to help the eggs set.

  • 2

    Crack the whole eggs and gently separate the egg whites from the yolks, placing the egg whites aside. Combine the whole eggs with the reserved egg whites in a small bowl.

  • 3

    Stir the water to create a gentle whirlpool and carefully lower the eggs into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 4

    While the eggs are poaching, toast the multigrain bread until it is golden and crisp.

  • 5

    Scoop the avocado flesh into a bowl and mash until smooth. Season with a pinch of salt and pepper if desired.

  • 6

    Spread the creamy avocado onto the toasted bread, then gently remove the poached eggs from the water with a slotted spoon and place them on top.

  • 7

    Serve immediately and enjoy your nutrient-packed meal.