Name: Baked Eggs over Savory Yogurt with Herb Butter Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup non-fat Greek yogurt; 2 slice sprouted grain bread; 0.5 tbsp ghee; 1 tsp fresh chives; 1 tsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Baked Eggs over Savory Yogurt with Herb Butter Toast

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs over Savory Yogurt with Herb Butter Toast

Gently baked eggs nestled over a creamy, protein-rich savory yogurt base, served with crisp sprouted grain toast slathered in aromatic herb-infused ghee.

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NUTRITION

Protein

49.8g

Fat

24.2g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup non-fat Greek yogurt

2 slice sprouted grain bread

0.5 tbsp ghee

1 tsp fresh chives

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a small bowl, whisk the Greek yogurt with garlic powder and half of the sea salt and pepper.
3
Spread the yogurt mixture into the bottom of a small oven-safe baking dish.
4
Use a spoon to create three small wells in the yogurt and carefully crack the eggs into them.
5
Bake for 12-15 minutes until the whites are set but the yolks remain runny and golden.
6
While eggs bake, toast the sprouted grain bread until golden brown and crisp.
7
Melt the ghee and stir in the finely chopped chives and parsley.
8
Brush the herb ghee generously over the warm toast.
9
Remove eggs from the oven, season with remaining salt and pepper, and serve immediately with the herb butter toast.