Name: Baked Eggs with Gruyere and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 oz Gruyere cheese; 0.5 cup non-fat Greek yogurt; 1 cup fresh baby spinach; 0.25 tsp olive oil; 0.5 slice sourdough bread; 1 tbsp fresh chives; 0.25 tsp sea salt; 0.25 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

Baked Eggs with Gruyere and Herbs

Silky eggs baked with nutty Gruyere and fresh herbs, served alongside crisp sourdough for a comforting and savory morning start.

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NUTRITION

Protein

42.1g

Fat

27.3g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 oz Gruyere cheese

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.25 tsp olive oil

0.5 slice sourdough bread

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly brush the inside of a medium-sized ramekin or oven-safe dish with the olive oil.
3
Place the fresh baby spinach at the bottom of the dish, pressing it down slightly.
4
In a small bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
5
Pour the egg mixture over the spinach in the ramekin.
6
Sprinkle the shredded Gruyere cheese and chopped fresh chives evenly over the top.
7
Place the ramekin on a baking sheet and bake for 15 to 18 minutes, or until the eggs are set but still slightly jiggly in the center.
8
While the eggs bake, toast the sourdough bread until golden and crisp.
9
Remove the eggs from the oven and let rest for 2 minutes before serving with the sourdough toast.