Name: Jammy Eggs with Chili Crisp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup Greek yogurt; 0.25 tbsp chili crisp; 1 slice sourdough bread; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh dill; 0 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Jammy Eggs with Chili Crisp

Soft-boiled eggs nestled in a creamy garlic-yogurt base and finished with a drizzle of spicy chili crisp for a vibrant, savory breakfast.

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NUTRITION

Protein

43.3g

Fat

27.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup Greek yogurt

0.25 tbsp chili crisp

1 slice sourdough bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

0 tsp extra virgin olive oil

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PREPARATION

1
Bring a pot of water to a rolling boil, then gently lower the eggs into the water and simmer for exactly 6 minutes and 30 seconds.
2
Immediately transfer the eggs to an ice water bath for 5 minutes before peeling carefully to keep the whites intact.
3
In a small bowl, whisk together the Greek yogurt, minced garlic, sea salt, and black pepper until the mixture is smooth and aerated.
4
Toast the sourdough bread until golden brown and drizzle lightly with the extra virgin olive oil.
5
Spread the garlic yogurt onto a shallow plate, top with the halved jammy eggs, and spoon the chili crisp over the yolks.
6
Garnish with freshly chopped dill and serve alongside the toasted sourdough bread.