Egg and Sourdough Toast with Avocado and Greek Yogurt

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

Egg and Sourdough Toast with Avocado and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Sourdough Toast with Avocado and Greek Yogurt

Poached eggs served over toasted sourdough with creamy smashed avocado, paired with a savory side of Greek yogurt topped with crumbled feta and peppery arugula.

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NUTRITION

432kcal
Protein
32.5g
Fat
17.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 Large Eggs

125g Nonfat Greek Yogurt

30g Avocado

10g Feta Cheese

1 cup Arugula

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PREPARATION

  • 1

    Toast the sourdough slice until golden and crisp.

  • 2

    In a small bowl, mash the avocado with a squeeze of lemon juice and a pinch of sea salt.

  • 3

    Bring a small pot of water to a gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but the yolks remain runny.

  • 4

    Spread the smashed avocado evenly over the toasted sourdough and top with the poached eggs.

  • 5

    Place the Greek yogurt in a separate small bowl and top with the fresh arugula and crumbled feta cheese for a savory, high-protein side dish.

Egg and Sourdough Toast with Avocado and Greek Yogurt

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

Egg and Sourdough Toast with Avocado and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Sourdough Toast with Avocado and Greek Yogurt

Poached eggs served over toasted sourdough with creamy smashed avocado, paired with a savory side of Greek yogurt topped with crumbled feta and peppery arugula.

NUTRITION

432kcal
Protein
32.5g
Fat
17.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 Large Eggs

125g Nonfat Greek Yogurt

30g Avocado

10g Feta Cheese

1 cup Arugula

PREPARATION

  • 1

    Toast the sourdough slice until golden and crisp.

  • 2

    In a small bowl, mash the avocado with a squeeze of lemon juice and a pinch of sea salt.

  • 3

    Bring a small pot of water to a gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but the yolks remain runny.

  • 4

    Spread the smashed avocado evenly over the toasted sourdough and top with the poached eggs.

  • 5

    Place the Greek yogurt in a separate small bowl and top with the fresh arugula and crumbled feta cheese for a savory, high-protein side dish.