Classic Eggs with Artisan Toast and Fresh Berries

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

Classic Eggs with Artisan Toast and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Classic Eggs with Artisan Toast and Fresh Berries

Scrambled eggs and egg whites cooked in nutty ghee, served with toasted sprouted bread topped with crunchy hemp hearts and a side of vibrant, tart raspberries.

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NUTRITION

503kcal
Protein
42.5g
Fat
26.7g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 slice sprouted grain bread

2 tbsp hemp hearts

1 tsp ghee

0.5 cup fresh raspberries

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 3

    Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula to create soft, pillowy curds.

  • 4

    While the eggs cook, toast the sprouted grain bread until golden brown and crisp.

  • 5

    Season the scrambled eggs with sea salt and black pepper just before removing from the heat.

  • 6

    Top the toast with hemp hearts for a nutty crunch and serve alongside the eggs and fresh raspberries.

Classic Eggs with Artisan Toast and Fresh Berries

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

Classic Eggs with Artisan Toast and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Classic Eggs with Artisan Toast and Fresh Berries

Scrambled eggs and egg whites cooked in nutty ghee, served with toasted sprouted bread topped with crunchy hemp hearts and a side of vibrant, tart raspberries.

NUTRITION

503kcal
Protein
42.5g
Fat
26.7g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 slice sprouted grain bread

2 tbsp hemp hearts

1 tsp ghee

0.5 cup fresh raspberries

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 3

    Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula to create soft, pillowy curds.

  • 4

    While the eggs cook, toast the sprouted grain bread until golden brown and crisp.

  • 5

    Season the scrambled eggs with sea salt and black pepper just before removing from the heat.

  • 6

    Top the toast with hemp hearts for a nutty crunch and serve alongside the eggs and fresh raspberries.