Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup egg whites; 2 oz smoked salmon; 1 cup fresh spinach; 2 slice sourdough bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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 Sourdough Toast

Skillet-baked eggs nestled in vibrant spinach and silky smoked salmon, served with golden sourdough toast for a satisfying, rustic crunch.

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NUTRITION

Protein

42.9g

Fat

20.8g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz smoked salmon

1 cup fresh spinach

2 slice sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat and sauté the spinach until just wilted.
3
Whisk the egg whites in a small bowl and pour them over the spinach, then carefully crack the two whole eggs on top of the mixture.
4
Tear the smoked salmon into bite-sized pieces and scatter them around the eggs, then season the entire skillet with sea salt and black pepper.
5
Transfer the skillet to the oven and bake for 8-10 minutes until the whites are fully set but the yolks remain slightly runny.
6
While the eggs are baking, toast the sourdough slices until they are golden brown and crisp.
7
Remove the skillet from the oven, garnish with freshly chopped chives, and serve immediately alongside the warm sourdough toast.