YOUR SOLIN GENERATED RECIPE
Egg and Cheese Sourdough Toast with Sautéed Spinach
Toasted sourdough topped with protein-packed scrambled eggs, garlic-sautéed spinach, and melted sharp cheddar for a satisfying, golden crunch.
INGREDIENTS
2 slices Sourdough Bread
2 Large Eggs
3/4 cup Liquid Egg Whites
0.75 ounce Sharp Cheddar Cheese
2 cups Baby Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the sourdough slices in a toaster or under a broiler until they reach a golden brown, crisp texture.
Heat the olive oil in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Push the spinach to one side of the pan and pour in the egg mixture, scrambling gently until fluffy and fully cooked.
Divide the sautéed spinach evenly across the two slices of toasted sourdough.
Top the spinach with the scrambled eggs and immediately sprinkle with the shredded sharp cheddar cheese.
Cover the pan for thirty seconds to allow the cheese to melt, or place the toast back under the broiler briefly until the cheese is bubbly.