YOUR SOLIN GENERATED RECIPE
Avocado and Egg Toast with Roasted Tomatoes
Hearty sprouted bread toasted until crisp and topped with creamy avocado, fluffy scrambled eggs, and blistered cherry tomatoes for a vibrant, nourishing meal.
INGREDIENTS
0.5 cup cherry tomatoes
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
2 large eggs
0.5 cup egg whites
0.25 cup non-fat plain Greek yogurt
1 cup fresh spinach
2 slices sprouted grain bread
0.25 whole avocado
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat oven to 400°F. Toss the cherry tomatoes with 0.25 tbsp of olive oil and a pinch of sea salt on a baking sheet. Roast for 10 minutes until they are blistered.
While tomatoes roast, whisk the large eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is well combined and smooth.
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach. Cook slowly, stirring occasionally with a spatula, until soft, creamy curds form.
Toast the sprouted grain bread slices until they are golden and firm.
In a small bowl, mash the avocado with the remaining sea salt. Spread the mashed avocado evenly across both slices of toast.
Top the avocado toast with the scrambled eggs and roasted tomatoes. Season with black pepper and red pepper flakes before serving.