Name: Egg and Flax Seed Sourdough Toast with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 2 Large Eggs; 150g Non-fat Greek Yogurt; 1 tbsp Ground Flax Seeds; 1/2 cup Blueberries

Egg and Flax Seed Sourdough Toast with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Egg and Flax Seed Sourdough Toast with Greek Yogurt and Berries

Toasted sourdough topped with jammy soft-boiled eggs and nutty flax seeds, served alongside a bowl of creamy Greek yogurt and fresh blueberries.

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NUTRITION

Protein

34.4g

Fat

13.7g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 Large Eggs

150g Non-fat Greek Yogurt

1 tbsp Ground Flax Seeds

1/2 cup Blueberries

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PREPARATION

1
Bring a small saucepan of water to a boil over high heat.
2
Carefully lower the eggs into the boiling water and reduce heat to a simmer, cooking for 6 and a half minutes.
3
While the eggs cook, toast the sourdough slice until it is golden brown and crisp.
4
Prepare an ice bath and transfer the eggs into it for 2 minutes to stop the cooking process.
5
Peel the eggs, slice them in half, and place them onto the toasted sourdough.
6
Sprinkle the ground flax seeds and a pinch of sea salt over the eggs.
7
Portion the Greek yogurt into a side bowl and top with the fresh blueberries.