Name: Egg and Veggie Sourdough Toast with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 2 Large Eggs; 100g Non-fat Greek Yogurt; 1 cup Fresh Spinach; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1/4 tsp Garlic Powder

Egg and Veggie Sourdough Toast with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Sourdough Toast with Greek Yogurt

Toasted sourdough topped with garlicky sautéed spinach and soft-poached eggs, served with a dollop of creamy Greek yogurt and burst cherry tomatoes.

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NUTRITION

Protein

30.3g

Fat

15.6g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 Large Eggs

100g Non-fat Greek Yogurt

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

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PREPARATION

1
Lightly toast the sourdough slice until golden and crisp.
2
Heat the olive oil in a small non-stick skillet over medium heat.
3
Add the cherry tomatoes and sauté for 2 minutes until they begin to soften and burst.
4
Toss in the fresh spinach and garlic powder, sautéing until the spinach is just wilted.
5
Bring a small saucepan of water to a gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but the yolks are still runny.
6
Spread the Greek yogurt onto the toasted sourdough or serve it in a small bowl on the side seasoned with a pinch of salt.
7
Top the toast with the sautéed spinach and tomatoes, then carefully place the poached eggs on top.
8
Finish with a sprinkle of freshly cracked black pepper and serve immediately.