Egg and Yogurt Protein Toast with Sautéed Spinach

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

Egg and Yogurt Protein Toast with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Yogurt Protein Toast with Sautéed Spinach

Toasted sprouted bread topped with savory yogurt, sautéed spinach, and lean beef crumbles, finished with a jammy soft-boiled egg.

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NUTRITION

342kcal
Protein
35.7g
Fat
13.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1 slice Sprouted Grain Bread

1/2 cup Nonfat Greek Yogurt

1 Large Egg

2 ounces 95% Lean Ground Beef

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Brown the lean ground beef in a small skillet over medium heat until fully cooked, then set aside.

  • 2

    In the same skillet, add the olive oil and sauté the fresh spinach until just wilted.

  • 3

    Soft-boil the egg by placing it in boiling water for 6 minutes, then transfer to an ice bath and peel.

  • 4

    Toast the sprouted grain bread until golden and crisp.

  • 5

    Spread the nonfat Greek yogurt evenly over the toast and season with a pinch of salt and pepper.

  • 6

    Layer the sautéed spinach and beef crumbles over the yogurt, then top with the halved egg and a dash of red pepper flakes.

Egg and Yogurt Protein Toast with Sautéed Spinach

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

Egg and Yogurt Protein Toast with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Yogurt Protein Toast with Sautéed Spinach

Toasted sprouted bread topped with savory yogurt, sautéed spinach, and lean beef crumbles, finished with a jammy soft-boiled egg.

NUTRITION

342kcal
Protein
35.7g
Fat
13.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1 slice Sprouted Grain Bread

1/2 cup Nonfat Greek Yogurt

1 Large Egg

2 ounces 95% Lean Ground Beef

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Brown the lean ground beef in a small skillet over medium heat until fully cooked, then set aside.

  • 2

    In the same skillet, add the olive oil and sauté the fresh spinach until just wilted.

  • 3

    Soft-boil the egg by placing it in boiling water for 6 minutes, then transfer to an ice bath and peel.

  • 4

    Toast the sprouted grain bread until golden and crisp.

  • 5

    Spread the nonfat Greek yogurt evenly over the toast and season with a pinch of salt and pepper.

  • 6

    Layer the sautéed spinach and beef crumbles over the yogurt, then top with the halved egg and a dash of red pepper flakes.