Name: Sourdough Toast with Jammy Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slice Sourdough bread; 3 large Eggs; 0.5 cup Low-fat cottage cheese; 1 tbsp Hemp seeds; 1 cup Arugula; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tsp Everything bagel seasoning

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

YOUR SOLIN GENERATED RECIPE

Sourdough Toast with Jammy Eggs

Crispy toasted sourdough layered with creamy whipped cottage cheese and jammy eggs, topped with a zesty arugula salad for a bright and satisfying bite.

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NUTRITION

Protein

44.9g

Fat

25.1g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

2 slice Sourdough bread

3 large Eggs

0.5 cup Low-fat cottage cheese

1 tbsp Hemp seeds

1 cup Arugula

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp Everything bagel seasoning

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PREPARATION

1
Bring a small pot of water to a rolling boil.
2
Carefully lower the eggs into the water and cook for exactly 6 minutes and 30 seconds.
3
Immediately transfer the eggs to a bowl of ice water for 3 minutes to stop the cooking process, then peel and halve.
4
While the eggs cool, place the cottage cheese in a small food processor or blender and pulse until completely smooth and creamy.
5
Toast the sourdough slices until they are golden brown and crisp.
6
In a small bowl, toss the arugula with lemon juice, sea salt, and black pepper until lightly coated.
7
Spread the whipped cottage cheese generously over each slice of toasted sourdough.
8
Place the jammy egg halves on top of the cottage cheese and pile the dressed arugula over the eggs.
9
Finish the toast by sprinkling with hemp seeds, red pepper flakes, and everything bagel seasoning.