Name: Chili Oil Eggs with Crispy Bacon Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1 slice Center-cut bacon; 0.5 cup Nonfat Greek yogurt; 1 slice Sourdough bread; 0 tsp Chili oil with crunch; 0 tsp Avocado oil; 1 tbsp Chopped scallions; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chili Oil Eggs with Crispy Bacon Toast

Crispy center-cut bacon and sunny-side up eggs served over toasted sourdough with a dollop of cool yogurt and a drizzle of vibrant, spicy chili oil.

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NUTRITION

Protein

48.4g

Fat

21.2g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 slice Center-cut bacon

0.5 cup Nonfat Greek yogurt

1 slice Sourdough bread

0 tsp Chili oil with crunch

0 tsp Avocado oil

1 tbsp Chopped scallions

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Cook the center-cut bacon in a large skillet over medium heat until it reaches a perfect crisp, then transfer to a paper towel-lined plate to drain.
2
Toast the sourdough bread until the edges are golden-brown and the slice is sturdy enough to support the toppings.
3
In a small bowl, lightly whisk the nonfat Greek yogurt with a pinch of sea salt and spread it evenly over the warm toast.
4
Wipe the skillet clean, add the avocado oil over medium-low heat, and carefully crack the eggs into the pan.
5
Fry the eggs until the whites are opaque and set, ensuring the yolks remain beautifully runny and golden.
6
Place the crispy bacon atop the yogurt-spread toast, layer the fried eggs on top, and finish with a drizzle of chili oil, scallions, salt, and pepper.