YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomato Toast
Creamy eggs baked with protein-rich Greek yogurt and served on crispy sprouted toast topped with blistered, juicy balsamic tomatoes.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
1 slice sprouted grain bread
1 cup cherry tomatoes
0 tsp extra virgin olive oil
0 tbsp feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp balsamic glaze
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
On a small baking sheet, toss the cherry tomatoes with olive oil, sea salt, and black pepper.
Roast the tomatoes for 12-15 minutes until they are blistered and beginning to burst.
While tomatoes roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, and red pepper flakes in a bowl until completely smooth.
Pour the egg mixture into a lightly greased oven-safe ramekin or small skillet and bake for 12-14 minutes until the edges are set but the center has a slight jiggle.
Toast the sprouted grain bread until golden and very crispy.
Top the toast with the roasted tomatoes, pressing down slightly so the juices soak into the bread, then sprinkle with feta cheese.
Garnish the baked eggs with fresh basil and serve immediately alongside the tomato toast drizzled with balsamic glaze.