YOUR SOLIN GENERATED RECIPE
Sourdough Avocado Toast with Fried Eggs and Hash Browns
Crispy oven-baked hash browns served alongside creamy avocado-topped sourdough and protein-packed eggs for a satisfying, golden-brown breakfast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 slice sourdough bread
0.5 mini hash brown patties
0.05 whole avocado
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F and bake the mini hash brown patties on a parchment-lined tray for 18-20 minutes until they are deeply golden and crispy.
Toast the sourdough bread slice until it is firm and lightly browned on the edges.
In a small bowl, mash the avocado with a pinch of the sea salt and black pepper until relatively smooth.
Heat the avocado oil in a large non-stick skillet over medium heat and pour in the liquid egg whites, allowing them to spread across the pan.
Gently crack the three whole eggs on top of the setting egg whites and cook until the whites are fully opaque, then carefully flip to cook for 30 seconds for an over-easy finish.
Spread the mashed avocado evenly across the toasted sourdough and place the egg stack directly on top.
Season the eggs with the remaining salt, pepper, and red pepper flakes, then serve immediately with the hot hash browns on the side.