Name: Zesty Boiled Egg and Beetroot Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 2 slices sprouted grain bread; 0.5 cup non-fat Greek yogurt; 0.25 cup cooked beetroot; 1 tbsp fresh dill; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup baby arugula

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

YOUR SOLIN GENERATED RECIPE

Zesty Boiled Egg and Beetroot Toast

Crispy sprouted toast layered with vibrant beet-infused yogurt and soft-boiled eggs, finished with a zesty sprinkle of fresh dill and lemon.

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NUTRITION

Protein

50.5g

Fat

18.5g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices sprouted grain bread

0.5 cup non-fat Greek yogurt

0.25 cup cooked beetroot

1 tbsp fresh dill

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby arugula

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PREPARATION

1
Place the eggs in a small saucepan and cover with water; bring to a boil, then cover and remove from heat for 7 minutes for a jammy yolk.
2
While eggs cook, toast the sprouted grain bread slices until golden and crisp.
3
In a small bowl, mash the cooked beetroot into the Greek yogurt along with the lemon juice, sea salt, and black pepper until the mixture is smooth and vibrant.
4
Peel the boiled eggs under cold running water and slice them into thick rounds.
5
Spread the beet yogurt mixture generously over each slice of toasted bread.
6
Layer the baby arugula on top of the yogurt spread, followed by the sliced boiled eggs.
7
Garnish the toast with fresh dill and lemon zest before serving immediately.