Name: Protein-Packed Scrambled Eggs on Gluten-Free Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1 cup Liquid egg whites; 3 oz Smoked salmon; 2 slices Gluten-free bread; 1 tbsp Ghee; 0.25 whole Avocado; 1 cup Baby arugula; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh chives

Protein-Packed Scrambled Eggs on Gluten-Free Toast

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs on Gluten-Free Toast

Gently scrambled eggs and whites served over toasted gluten-free bread with silky smoked salmon and creamy avocado for a satisfying, high-protein lunch.

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NUTRITION

Protein

63.6g

Fat

45.5g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

3 oz Smoked salmon

2 slices Gluten-free bread

1 tbsp Ghee

0.25 whole Avocado

1 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

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PREPARATION

1
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
2
Toast the gluten-free bread slices until golden brown and crisp.
3
Heat the ghee in a non-stick skillet over medium-low heat.
4
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are soft and fluffy.
5
Place the toasted bread on a plate and layer each slice with baby arugula and smoked salmon.
6
Top the salmon with the scrambled eggs and sliced avocado.
7
Garnish with fresh chives and serve immediately.