Classic Eggs with Toasted Sourdough

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

Classic Eggs with Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Classic Eggs with Toasted Sourdough

Pan-seared turkey bacon and fluffy scrambled eggs served over crisp toasted sourdough with a side of wilted spinach for a savory and satisfying start.

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NUTRITION

488kcal
Protein
39.2g
Fat
22.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slices sourdough bread

2 slices nitrate-free turkey bacon

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the large eggs and liquid egg whites until well combined.

  • 2

    Heat a non-stick skillet over medium heat and cook the turkey bacon slices until they reach a golden-brown crispness.

  • 3

    Remove the bacon and add the ghee to the same skillet, then toss in the baby spinach and sauté until just wilted.

  • 4

    Push the spinach to the side and pour in the egg mixture, stirring gently with a spatula to create soft, tender curds.

  • 5

    Toast the sourdough slices until they are crunchy and lightly browned.

  • 6

    Plate the toasted sourdough, top with the scrambled eggs and spinach, and serve with the crispy turkey bacon on the side, finishing with sea salt and black pepper.

Classic Eggs with Toasted Sourdough

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

Classic Eggs with Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Classic Eggs with Toasted Sourdough

Pan-seared turkey bacon and fluffy scrambled eggs served over crisp toasted sourdough with a side of wilted spinach for a savory and satisfying start.

NUTRITION

488kcal
Protein
39.2g
Fat
22.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slices sourdough bread

2 slices nitrate-free turkey bacon

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the large eggs and liquid egg whites until well combined.

  • 2

    Heat a non-stick skillet over medium heat and cook the turkey bacon slices until they reach a golden-brown crispness.

  • 3

    Remove the bacon and add the ghee to the same skillet, then toss in the baby spinach and sauté until just wilted.

  • 4

    Push the spinach to the side and pour in the egg mixture, stirring gently with a spatula to create soft, tender curds.

  • 5

    Toast the sourdough slices until they are crunchy and lightly browned.

  • 6

    Plate the toasted sourdough, top with the scrambled eggs and spinach, and serve with the crispy turkey bacon on the side, finishing with sea salt and black pepper.