Name: Egg and Avocado Toast with Quick Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 2 slices sprouted grain bread; 0.25 whole avocado; 0.5 cup cucumber; 2 tbsp apple cider vinegar; 1 tsp maple syrup; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 0.5 tsp red pepper flakes

Egg and Avocado Toast with Quick Pickles

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

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Toast with Quick Pickles

Toasted sprouted grain bread topped with creamy mashed avocado and protein-packed scrambled eggs, finished with tangy, crisp quick-pickled cucumbers.

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NUTRITION

Protein

49.0g

Fat

23.5g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

2 slices sprouted grain bread

0.25 whole avocado

0.5 cup cucumber

2 tbsp apple cider vinegar

1 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 tsp red pepper flakes

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PREPARATION

1
Thinly slice the cucumber and combine in a small bowl with apple cider vinegar, maple syrup, and a pinch of sea salt to brine for 10 minutes.
2
Toast the sprouted grain bread slices until they are golden and crunchy.
3
In a medium bowl, whisk together the whole eggs and egg whites with the remaining sea salt and black pepper.
4
Heat avocado oil in a non-stick skillet over medium-low heat, then pour in the egg mixture.
5
Gently scramble the eggs using a spatula, moving them constantly until they are fluffy and just set.
6
Mash the avocado onto the toasted bread slices, then top with the scrambled eggs.
7
Finish the toast by layering on the quick-pickled cucumbers and a sprinkle of red pepper flakes.