Name: Sweet and Savory Pan-Fried Eggs with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice net carb sourdough bread; 0.25 cup low-fat cottage cheese; 0.5 cup sweet potato; 1 cup fresh baby spinach; 2 large eggs; 0.5 tbsp avocado oil; 1 tsp maple syrup; 0.13 tsp sea salt; 0.13 tsp ground cinnamon; 0.13 tsp black pepper

Sweet and Savory Pan-Fried Eggs with Spinach

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

YOUR SOLIN GENERATED RECIPE

Sweet and Savory Pan-Fried Eggs with Spinach

Pan-fried eggs served over a bed of tender spinach and maple-glazed sweet potatoes on toasted sourdough for a vibrant, golden finish.

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NUTRITION

Protein

25.9g

Fat

19.6g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

1 slice net carb sourdough bread

0.25 cup low-fat cottage cheese

0.5 cup sweet potato

1 cup fresh baby spinach

2 large eggs

0.5 tbsp avocado oil

1 tsp maple syrup

0.13 tsp sea salt

0.13 tsp ground cinnamon

0.13 tsp black pepper

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PREPARATION

1
Heat avocado oil in a non-stick skillet over medium-high heat and add the small cubed sweet potatoes, sautéing until tender and slightly browned.
2
Stir in the maple syrup and cinnamon to coat the potatoes, then add the fresh baby spinach and cook for 1 minute until just wilted.
3
Toast the sourdough bread until golden and spread the cottage cheese evenly across the surface of the slice.
4
In the same skillet, crack the two whole eggs and season with sea salt and black pepper.
5
Cover the pan for 2-3 minutes until the whites are set but the yolks remain runny and warm.
6
Layer the sweet potato and spinach mixture over the cottage cheese on the toast, then carefully slide the pan-fried eggs on top.