Name: Egg and Chicken Toast with Creamy Carrot Spread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sprouted Grain Bread; 2 ounces cooked Chicken Breast, shredded; 1 large Egg; 1/2 cup cooked Carrots; 1 tablespoon Whole Milk; 1 teaspoon Olive Oil; 1/2 small Avocado, sliced

Egg and Chicken Toast with Creamy Carrot Spread

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

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Toast with Creamy Carrot Spread

Toasted sprouted grain bread topped with a velvety carrot-ginger purée, shredded chicken, and a soft-boiled egg, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

31.1g

Fat

20.2g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sprouted Grain Bread

2 ounces cooked Chicken Breast, shredded

1 large Egg

1/2 cup cooked Carrots

1 tablespoon Whole Milk

1 teaspoon Olive Oil

1/2 small Avocado, sliced

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PREPARATION

1
Steam or boil the carrots until they are very tender, then drain well.
2
Place the cooked carrots, milk, and olive oil in a blender or food processor and blend until the mixture is smooth and creamy.
3
Toast the sprouted grain bread until it reaches your desired level of crispness.
4
Bring a small pot of water to a simmer and poach the egg for 3 minutes, or soft-boil it in the shell for 6 minutes.
5
Spread the carrot purée evenly across the toasted bread.
6
Layer the shredded chicken and sliced avocado over the carrot spread.
7
Top the toast with the cooked egg and season with a pinch of sea salt and cracked black pepper.