Name: Egg and Chicken Mince Sourdough Toast with Spinach and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 3.5 ounces Ground Chicken (93% Lean); 1 large Egg; 1 cup Fresh Spinach; 1/2 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Non-fat Plain Greek Yogurt

Egg and Chicken Mince Sourdough Toast with Spinach and Tomato

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

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Mince Sourdough Toast with Spinach and Tomato

Sautéed chicken mince and wilted spinach served over toasted sourdough with a perfectly poached egg and juicy blistered tomatoes.

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NUTRITION

Protein

32.9g

Fat

19.6g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

3.5 ounces Ground Chicken (93% Lean)

1 large Egg

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Plain Greek Yogurt

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chicken mince to the skillet and cook until browned and fully cooked through, breaking it into small crumbles with a spatula.
3
Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes are slightly blistered.
4
While the chicken is cooking, toast the sourdough slice until it reaches your desired level of crispness.
5
Bring a small pot of water to a gentle simmer and poach the egg for approximately 3 minutes until the white is opaque but the yolk is still soft.
6
Spread the Greek yogurt evenly across the toasted sourdough slice.
7
Top the toast with the sautéed chicken and vegetable mixture, then carefully place the poached egg on top.
8
Season with a pinch of salt and black pepper if desired and serve immediately.