Name: Baked Eggs with Sourdough Toast Soldiers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 2 slice sourdough bread; 1 tsp ghee; 0.25 cup non-fat Greek yogurt; 1 tsp fresh chives; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

Baked Eggs with Sourdough Toast Soldiers

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Sourdough Toast Soldiers

Creamy eggs and whites baked in a ceramic dish until just set, served with crisp, buttery sourdough strips for dipping into the velvety yolks.

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NUTRITION

Protein

44.1g

Fat

21.6g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 slice sourdough bread

1 tsp ghee

0.25 cup non-fat Greek yogurt

1 tsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Spread the non-fat Greek yogurt evenly across the bottom of a small, oven-safe ceramic baking dish or ramekin.
3
Pour the liquid egg whites over the yogurt base, then carefully crack the three whole eggs on top, keeping the yolks intact.
4
Sprinkle the sea salt, black pepper, and smoked paprika evenly over the eggs.
5
Place the dish in the oven and bake for 12 to 15 minutes, or until the whites are opaque and set, but the yolks are still soft and runny.
6
While the eggs are baking, toast the sourdough slices until golden and crisp.
7
Spread the ghee over the warm toast and cut each slice into 1-inch wide strips to create the 'soldiers'.
8
Remove the eggs from the oven, garnish with freshly chopped chives, and serve immediately with the toast soldiers for dipping.