YOUR SOLIN GENERATED RECIPE
Avocado Toast with Jammy Eggs
Toasted sprouted grain bread layered with tangy Greek yogurt and creamy avocado, topped with jammy soft-boiled eggs and a savory sprinkle of nutritional yeast.
INGREDIENTS
2 slice Sprouted grain bread
3 large Eggs
0.25 whole Avocado
0.5 cup Non-fat Greek yogurt
1 tbsp Nutritional yeast
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Bring a pot of water to a boil, then lower the heat to a simmer and gently add the eggs using a slotted spoon.
Cook the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to a bowl of ice water for 5 minutes to stop the cooking.
Toast the sprouted grain bread slices until they are golden and firm enough to hold the toppings.
In a small bowl, combine the avocado, lemon juice, sea salt, and black pepper, mashing with a fork until mostly smooth.
Spread a thick layer of Greek yogurt onto each slice of toast, then top with the avocado mash.
Peel the cooled eggs carefully, slice them in half to reveal the jammy centers, and place three halves on each slice of toast.
Finish by dusting the eggs with nutritional yeast and red pepper flakes for a punch of umami and subtle heat.