Name: Egg and Sourdough Toast with Blueberries and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 2 Large Eggs; 170g Non-fat Plain Greek Yogurt; 1/2 cup Fresh Blueberries; 1 tsp Extra Virgin Olive Oil

Egg and Sourdough Toast with Blueberries and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Sourdough Toast with Blueberries and Greek Yogurt

Toasted sourdough topped with velvety soft-scrambled eggs, paired with a side of protein-rich Greek yogurt and fresh, bursting blueberries.

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NUTRITION

Protein

35.2g

Fat

16.1g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 Large Eggs

170g Non-fat Plain Greek Yogurt

1/2 cup Fresh Blueberries

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Toast the sourdough bread in a toaster or under a broiler until golden and crisp.
2
In a small bowl, whisk the eggs with a pinch of sea salt and freshly cracked black pepper.
3
Heat the olive oil in a small non-stick skillet over medium-low heat.
4
Pour the whisked eggs into the skillet and cook, stirring gently with a spatula, until they are just set and velvety.
5
Spread the scrambled eggs evenly over the toasted sourdough slice.
6
Place the Greek yogurt in a small serving bowl and top with the fresh blueberries.
7
Serve the egg toast immediately alongside the yogurt bowl for a balanced, high-protein breakfast.