Egg and Spinach Toast with Roasted Tomatoes

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

Egg and Spinach Toast with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Toast with Roasted Tomatoes

Sourdough bread toasted until golden, topped with a soft-poached egg, sautéed spinach, and vine-ripened tomatoes roasted until they are bursting and caramelized.

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NUTRITION

416kcal
Protein
10.9g
Fat
29.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 medium Egg

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1.75 tablespoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cherry tomatoes with a half tablespoon of olive oil and a pinch of salt on a small baking sheet.

  • 2

    Roast the tomatoes for 10 to 12 minutes until the skins begin to blister and release their juices.

  • 3

    Heat the remaining olive oil in a skillet over medium heat and sauté the spinach until it is just wilted.

  • 4

    Toast the sourdough bread until it is crisp and golden brown.

  • 5

    Bring a small pot of water to a gentle simmer and poach the egg for approximately 3 minutes until the white is set but the yolk remains runny.

  • 6

    Layer the sautéed spinach onto the toast, top with the poached egg, and finish with the warm roasted tomatoes and their juices.

Egg and Spinach Toast with Roasted Tomatoes

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

Egg and Spinach Toast with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Toast with Roasted Tomatoes

Sourdough bread toasted until golden, topped with a soft-poached egg, sautéed spinach, and vine-ripened tomatoes roasted until they are bursting and caramelized.

NUTRITION

416kcal
Protein
10.9g
Fat
29.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 medium Egg

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1.75 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cherry tomatoes with a half tablespoon of olive oil and a pinch of salt on a small baking sheet.

  • 2

    Roast the tomatoes for 10 to 12 minutes until the skins begin to blister and release their juices.

  • 3

    Heat the remaining olive oil in a skillet over medium heat and sauté the spinach until it is just wilted.

  • 4

    Toast the sourdough bread until it is crisp and golden brown.

  • 5

    Bring a small pot of water to a gentle simmer and poach the egg for approximately 3 minutes until the white is set but the yolk remains runny.

  • 6

    Layer the sautéed spinach onto the toast, top with the poached egg, and finish with the warm roasted tomatoes and their juices.