YOUR SOLIN GENERATED RECIPE
Baked Eggs with Sourdough Toast
Oven-baked eggs nestled in a creamy spinach and tomato base, served with a slice of crisp, toasted sourdough for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 slice sourdough bread
1 cup fresh spinach
0.25 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Lightly coat a small oven-safe skillet or baking dish with 0.5 tsp of the olive oil.
Place the fresh spinach and halved cherry tomatoes in the skillet and sauté over medium heat with the remaining 0.5 tsp olive oil until the spinach is just wilted.
In a small bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is smooth and creamy.
Pour the yogurt and egg white mixture over the sautéed vegetables in the skillet.
Carefully crack the 3 large eggs on top of the mixture, ensuring the yolks remain intact.
Sprinkle the sea salt, black pepper, and dried oregano evenly over the eggs.
Place the skillet in the oven and bake for 12 to 15 minutes, or until the whites are fully set but the yolks are still slightly runny.
While the eggs are baking, toast the slice of sourdough bread until it is golden and crisp.
Remove the skillet from the oven and serve immediately with the toasted sourdough on the side for dipping.