Sourdough Avocado Toast with Poached Eggs

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

Sourdough Avocado Toast with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sourdough Avocado Toast with Poached Eggs

Crispy toasted sourdough topped with a creamy whipped cottage cheese and avocado spread, finished with two perfectly poached eggs for a silky, protein-packed bite.

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NUTRITION

526kcal
Protein
52.5g
Fat
21.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 slice sourdough bread

1 cup low-fat cottage cheese

2 large eggs

1 large egg white

0.25 whole avocado

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp red pepper flakes

1 tsp white vinegar

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites congeal.

  • 2

    Place the low-fat cottage cheese in a small food processor and blend for 1 minute until completely smooth and airy.

  • 3

    In a small bowl, mash the avocado with the lemon juice, sea salt, and black pepper until creamy and well combined.

  • 4

    Crack the whole eggs and the egg white into separate small ramekins for easy pouring.

  • 5

    Create a gentle whirlpool in the simmering water and carefully drop the eggs and white in to poach for 3 minutes until the whites are set.

  • 6

    Toast the sourdough slice until golden brown and firm enough to support the toppings.

  • 7

    Spread the whipped cottage cheese generously over the toast, then top with a layer of the seasoned avocado mash.

  • 8

    Use a slotted spoon to remove the poached eggs from the water, pat dry with a paper towel, and place them carefully on top.

  • 9

    Garnish with red pepper flakes and serve immediately while the eggs are warm and runny.

Sourdough Avocado Toast with Poached Eggs

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

Sourdough Avocado Toast with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sourdough Avocado Toast with Poached Eggs

Crispy toasted sourdough topped with a creamy whipped cottage cheese and avocado spread, finished with two perfectly poached eggs for a silky, protein-packed bite.

NUTRITION

526kcal
Protein
52.5g
Fat
21.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 slice sourdough bread

1 cup low-fat cottage cheese

2 large eggs

1 large egg white

0.25 whole avocado

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp red pepper flakes

1 tsp white vinegar

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites congeal.

  • 2

    Place the low-fat cottage cheese in a small food processor and blend for 1 minute until completely smooth and airy.

  • 3

    In a small bowl, mash the avocado with the lemon juice, sea salt, and black pepper until creamy and well combined.

  • 4

    Crack the whole eggs and the egg white into separate small ramekins for easy pouring.

  • 5

    Create a gentle whirlpool in the simmering water and carefully drop the eggs and white in to poach for 3 minutes until the whites are set.

  • 6

    Toast the sourdough slice until golden brown and firm enough to support the toppings.

  • 7

    Spread the whipped cottage cheese generously over the toast, then top with a layer of the seasoned avocado mash.

  • 8

    Use a slotted spoon to remove the poached eggs from the water, pat dry with a paper towel, and place them carefully on top.

  • 9

    Garnish with red pepper flakes and serve immediately while the eggs are warm and runny.