Name: Baked Eggs with Herb Butter Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 2 slices sprouted grain bread; 1 tsp ghee; 1 cup fresh spinach; 0.5 cup cherry tomatoes; 1 tsp fresh parsley; 1 tsp fresh chives; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Herb Butter Toast

Farm-fresh eggs baked over a bed of wilted spinach and bursting cherry tomatoes, served with crisp sprouted grain toast slathered in fragrant herb ghee.

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NUTRITION

Protein

49.4g

Fat

22.9g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

2 slices sprouted grain bread

1 tsp ghee

1 cup fresh spinach

0.5 cup cherry tomatoes

1 tsp fresh parsley

1 tsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F and lightly grease two individual ramekins or one small baking dish with a tiny amount of ghee.
2
In a small skillet over medium heat, sauté the fresh spinach until just wilted, then divide it evenly between the baking dishes.
3
Halve the cherry tomatoes and place them on top of the spinach.
4
Carefully crack the whole eggs into the dishes and pour the liquid egg whites around the yolks, then season with half of the sea salt and black pepper.
5
Place the dishes in the oven and bake for 12-15 minutes, or until the whites are fully set but the yolks are still slightly soft.
6
While the eggs are baking, toast the sprouted grain bread until golden and crisp.
7
Finely chop the parsley and chives, then mix them into the remaining ghee in a small bowl.
8
Spread the herb ghee evenly over the warm toast slices.
9
Remove the baked eggs from the oven, sprinkle with the remaining salt and pepper, and serve immediately with the herb toast.