YOUR SOLIN GENERATED RECIPE
Egg and Avocado Toast with Sautéed Spinach
Soft-scrambled eggs served over toasted sprouted grain bread with creamy mashed avocado and garlic-sautéed spinach, finished with a pinch of flaky sea salt.
INGREDIENTS
1 slice Sprouted Grain Bread
1 Large Egg
0.5 cup Liquid Egg Whites
0.25 Avocado
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Toast the sprouted grain bread until it reaches your desired level of crispness.
In a small bowl, whisk together the whole egg and the liquid egg whites until well combined.
Heat a non-stick skillet over medium heat with half of the olive oil and sauté the spinach until completely wilted, then remove from the pan.
Add the remaining olive oil to the same skillet and pour in the egg mixture.
Cook the eggs, stirring gently with a spatula, until they are soft-scrambled and just set.
Mash the avocado onto the toasted bread and season with a tiny pinch of salt.
Layer the sautéed spinach over the avocado mash and top with the hot scrambled eggs.
Finish with a sprinkle of black pepper and a pinch of flaky sea salt if desired.