YOUR SOLIN GENERATED RECIPE
Baked Eggs with Savory Almond Flour Toast
Oven-baked eggs nestled in a bed of wilted spinach and tomatoes, served with a warm, nutty almond flour toast that boasts a satisfyingly crisp edge.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 cup fresh spinach
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
3 tbsp almond flour
1 large egg
0.25 tsp baking powder
1 tsp olive oil
PREPARATION
Preheat oven to 375°F and lightly grease a small baking dish and a microwave-safe ramekin with the olive oil.
Place the fresh spinach and halved cherry tomatoes in the bottom of the baking dish, then pour the liquid egg whites over the vegetables.
Carefully crack the three whole eggs on top of the mixture, ensuring the yolks remain intact and spaced apart.
Season the eggs and vegetables with sea salt and black pepper, then bake for 12-15 minutes until the whites are set but yolks are still soft.
While the eggs are in the oven, whisk the almond flour, one large egg, and baking powder in the greased ramekin until a smooth batter forms.
Microwave the almond flour mixture on high for 90 seconds, then remove from the ramekin, slice into rounds, and lightly toast in a dry pan until golden brown.
Serve the warm baked eggs immediately with the savory almond flour toast on the side for a complete, low-carb meal.