Name: Egg and Spinach Sourdough Toast with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Sourdough Bread; 2 large Eggs; 1/3 cup Low-fat Cottage Cheese; 2 cups Fresh Spinach; 1/2 medium Avocado; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Unsalted Butter

Egg and Spinach Sourdough Toast with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Sourdough Toast with Cottage Cheese

Toasted sourdough topped with creamy cottage cheese, sautéed spinach, and jammy soft-boiled eggs, finished with a sprinkle of red pepper flakes for a buttery crunch.

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NUTRITION

Protein

30.8g

Fat

33.1g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Sourdough Bread

2 large Eggs

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Unsalted Butter

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the eggs into the water, and cook for exactly 6.5 minutes for a jammy yolk.
2
While the eggs cook, toast the sourdough slices until golden brown and spread with a thin layer of butter.
3
Heat the olive oil in a small skillet over medium heat and sauté the fresh spinach until just wilted, then season with a pinch of salt.
4
Transfer the eggs to an ice bath for 2 minutes, then carefully peel and slice them in half.
5
Spread the cottage cheese evenly over the toasted sourdough slices.
6
Layer the sautéed spinach and sliced avocado on top of the cottage cheese base.
7
Place the jammy egg halves on top and finish with sea salt, cracked black pepper, and a sprinkle of red pepper flakes.