Name: Baked Eggs and Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slice Sourdough bread; 4 large Eggs; 0.5 cup Non-fat Greek yogurt; 1 cup Baby spinach; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs and Toast

Farm-fresh eggs baked in a bed of wilted spinach until the whites are set and yolks remain velvety, served alongside crisp toasted sourdough and creamy yogurt.

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NUTRITION

Protein

52.6g

Fat

26.0g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

2 slice Sourdough bread

4 large Eggs

0.5 cup Non-fat Greek yogurt

1 cup Baby spinach

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly grease a small oven-safe ramekin or baking dish with the olive oil and place the baby spinach at the bottom.
3
Carefully crack the four eggs over the spinach, ensuring the yolks remain intact.
4
Season the eggs evenly with sea salt, black pepper, and garlic powder.
5
Bake in the oven for 12 to 15 minutes, or until the egg whites are fully opaque and the yolks are cooked to your desired level of firmness.
6
While the eggs are baking, toast the sourdough slices until golden and crisp.
7
Remove the eggs from the oven and serve immediately with the toast and a side of Greek yogurt.