YOUR SOLIN GENERATED RECIPE
Creamy Spinach Sourdough Egg Toast
Toasted sourdough bread layered with a velvety spinach and Greek yogurt spread, topped with creamy soft-scrambled eggs and red pepper flakes.
INGREDIENTS
2 large Eggs
0.5 cup Egg whites
2 slices Sourdough bread
2 cups Baby spinach
0.5 cup Plain Greek yogurt
1 tsp Olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Toast the sourdough slices in a toaster or under a broiler until they are crisp and golden brown.
Mince the garlic and sauté it in olive oil over medium heat in a small skillet for 1 minute until fragrant.
Add the baby spinach to the skillet and cook until fully wilted, then remove from heat and stir in the Greek yogurt and sea salt.
In a separate bowl, whisk the whole eggs and egg whites together until well combined.
Pour the egg mixture into a non-stick skillet over medium-low heat, stirring constantly with a spatula to create soft, creamy curds.
Spread the warm spinach and yogurt mixture evenly across the toasted sourdough slices.
Spoon the scrambled eggs over the spinach layer and garnish with black pepper and red pepper flakes before serving.