YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Eggs with Crispy Sourdough Toast
Pan-seared eggs and egg whites served atop a slice of golden, crispy sourdough toast with a dollop of creamy Greek yogurt and vibrant sautéed vegetables.
INGREDIENTS
2 large Eggs
0.75 cup Egg whites
1 slice Sourdough bread
0.25 cup Nonfat Greek yogurt
1 tsp Extra virgin olive oil
1 cup Baby spinach
0.5 cup Cherry tomatoes
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the pan, cooking for 2 minutes until they begin to soften and blister.
Toss in the baby spinach and sauté until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Pour the egg mixture into the same skillet, stirring gently with a spatula until the eggs are fluffy and fully cooked.
Toast the sourdough bread until it reaches a perfect golden-brown crunch.
Spread the nonfat Greek yogurt evenly across the toast, then layer on the eggs and sautéed vegetables.
Garnish with sea salt, black pepper, and fresh minced chives before serving.