Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup low-fat cottage cheese; 1 cup fresh baby spinach; 1 slice sourdough bread; 0.5 tsp extra virgin olive oil; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp red pepper flakes; 1 tbsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Sourdough Toast

Baked eggs nestled in creamy cottage cheese and spinach until the yolks are velvety, served with a slice of crisp sourdough toast.

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NUTRITION

Protein

52g

Fat

22.6g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup low-fat cottage cheese

1 cup fresh baby spinach

1 slice sourdough bread

0.5 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly coat a small oven-safe ramekin or baking dish with the olive oil.
2
Place the fresh baby spinach in the bottom of the dish, pressing it down slightly to create a base.
3
Spoon the cottage cheese over the spinach and spread it into an even layer.
4
Carefully crack the eggs onto the cottage cheese, keeping the yolks intact and spaced apart.
5
Season the top of the eggs with sea salt, black pepper, and red pepper flakes.
6
Bake for 12 to 15 minutes, or until the whites are completely set but the yolks remain soft and runny.
7
While the eggs are baking, toast the sourdough bread until it is golden and crunchy.
8
Garnish the finished eggs with freshly chopped chives and serve immediately with the sourdough toast for dipping.