YOUR SOLIN GENERATED RECIPE
Golden Baked Eggs with Zesty Sourdough
Fluffy eggs baked with vibrant spinach and sharp parmesan, served with a crisp slice of toasted sourdough finished with a bright lemon-chive yogurt spread.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 oz shaved parmesan cheese
1 slice sourdough bread
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp lemon zest
1 tsp fresh chives
PREPARATION
Preheat oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with olive oil.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Fold in the fresh baby spinach and pour the mixture into the prepared baking dish, then top with the shaved parmesan cheese.
Bake for 15-18 minutes until the eggs are set and the top is a beautiful golden brown.
While the eggs bake, toast the sourdough slice until it reaches your desired level of crunch.
In a small bowl, mix the Greek yogurt with lemon zest and chopped chives to create a zesty spread.
Spread the yogurt mixture over the warm sourdough and serve alongside the hot baked eggs.