Pan-Seared Egg Toast with Runny Yolk

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

Pan-Seared Egg Toast with Runny Yolk

YOUR SOLIN GENERATED RECIPE

Pan-Seared Egg Toast with Runny Yolk

Golden-brown sprouted bread pan-seared with silky egg whites and topped with jammy runny eggs and savory smoked salmon for a protein-packed start.

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NUTRITION

512kcal
Protein
47.0g
Fat
21.3g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slice sprouted grain bread

2 oz smoked salmon

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

  • 1

    In a shallow bowl, whisk the liquid egg whites with sea salt and black pepper until well combined.

  • 2

    Place the sprouted grain bread slices into the egg whites, allowing them to soak for 1 minute on each side until the liquid is fully absorbed.

  • 3

    Melt the ghee in a large non-stick skillet over medium heat.

  • 4

    Add the soaked bread to the skillet and sear for 3 to 4 minutes per side until the exterior is golden-brown and crisp.

  • 5

    While the toast cooks, prepare the whole eggs in a separate small pan over medium-low heat, cooking until the whites are set but the yolks remain runny.

  • 6

    Remove the toast from the skillet and briefly sauté the baby spinach in the same pan until just wilted.

  • 7

    Assemble by layering the sautéed spinach and smoked salmon onto the toast, then top with the runny eggs and a garnish of fresh chives.

Pan-Seared Egg Toast with Runny Yolk

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

Pan-Seared Egg Toast with Runny Yolk

YOUR SOLIN GENERATED RECIPE

Pan-Seared Egg Toast with Runny Yolk

Golden-brown sprouted bread pan-seared with silky egg whites and topped with jammy runny eggs and savory smoked salmon for a protein-packed start.

NUTRITION

512kcal
Protein
47.0g
Fat
21.3g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slice sprouted grain bread

2 oz smoked salmon

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

  • 1

    In a shallow bowl, whisk the liquid egg whites with sea salt and black pepper until well combined.

  • 2

    Place the sprouted grain bread slices into the egg whites, allowing them to soak for 1 minute on each side until the liquid is fully absorbed.

  • 3

    Melt the ghee in a large non-stick skillet over medium heat.

  • 4

    Add the soaked bread to the skillet and sear for 3 to 4 minutes per side until the exterior is golden-brown and crisp.

  • 5

    While the toast cooks, prepare the whole eggs in a separate small pan over medium-low heat, cooking until the whites are set but the yolks remain runny.

  • 6

    Remove the toast from the skillet and briefly sauté the baby spinach in the same pan until just wilted.

  • 7

    Assemble by layering the sautéed spinach and smoked salmon onto the toast, then top with the runny eggs and a garnish of fresh chives.