YOUR SOLIN GENERATED RECIPE
Baked Eggs with Sourdough Avocado Toast
Protein-packed eggs baked with fresh spinach and creamy Greek yogurt, served alongside toasted sourdough topped with buttery smashed avocado.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 cup fresh spinach
1 slice sourdough bread
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp olive oil
PREPARATION
Preheat the oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
In a medium mixing bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and uniform.
Roughly chop the fresh spinach and fold it into the egg mixture along with the sea salt and black pepper.
Pour the mixture into the prepared baking dish and bake for 20 to 25 minutes until the eggs are set and the top is lightly golden.
While the eggs are in the oven, toast the sourdough bread until it reaches a perfect golden-brown crunch.
In a small bowl, lightly mash the avocado and spread it evenly across the toasted sourdough.
Remove the baked eggs from the oven, sprinkle with red pepper flakes, and serve immediately with the avocado toast on the side.