Name: Egg and Roasted Pepper Open-Faced Sandwich on Whole Grain Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Sprouted Whole Grain Bread; 2 Large Eggs; 2 oz Grilled Chicken Breast, sliced; 1/2 cup Roasted Red Peppers; 1 slice Tomato; 1 tsp Olive Oil; 1 cup Fresh Arugula

Egg and Roasted Pepper Open-Faced Sandwich on Whole Grain Bread

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

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Pepper Open-Faced Sandwich on Whole Grain Bread

Toasted sprouted grain bread topped with sliced chicken, fluffy scrambled eggs, and tender roasted peppers, finished with a sprinkle of smoky red pepper flakes.

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NUTRITION

Protein

41.7g

Fat

17.5g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Sprouted Whole Grain Bread

2 Large Eggs

2 oz Grilled Chicken Breast, sliced

1/2 cup Roasted Red Peppers

1 slice Tomato

1 tsp Olive Oil

1 cup Fresh Arugula

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PREPARATION

1
Toast the sprouted grain bread until golden and set aside.
2
Whisk the eggs in a small bowl with a pinch of salt and pepper.
3
Heat olive oil in a non-stick skillet over medium-low heat.
4
Add the whisked eggs to the skillet and scramble gently until just set and fluffy.
5
Layer the toasted bread with a bed of fresh arugula and a slice of tomato.
6
Top with the sliced grilled chicken breast and the scrambled eggs.
7
Finish by layering the roasted red peppers over the eggs and seasoning with a pinch of smoky red pepper flakes.