Name: Pan-Fried Egg and 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 slice sourdough bread; 2 oz smoked salmon; 1 tsp ghee; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp hemp hearts

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

YOUR SOLIN GENERATED RECIPE

Pan-Fried Egg and Sourdough Toast

Golden sourdough slices pan-seared in grass-fed butter and topped with crispy-edged fried eggs and savory smoked salmon for a protein-packed morning.

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NUTRITION

Protein

43.6g

Fat

22.3g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 slice sourdough bread

2 oz smoked salmon

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp hemp hearts

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PREPARATION

1
Heat a large non-stick skillet over medium heat and melt the ghee, swirling to coat the surface.
2
Place the sourdough slices in the skillet and toast for 2-3 minutes per side until golden and crisp, then remove and set aside on a plate.
3
Pour the egg whites into the hot skillet, allowing them to spread and begin to set.
4
Carefully crack the two whole eggs directly onto the egg whites, spacing them evenly.
5
Season the eggs with sea salt and black pepper, then cover the pan for 2 minutes until the whites are fully opaque but the yolks remain runny.
6
Add the baby spinach to a corner of the pan during the last 30 seconds of cooking to wilt it slightly.
7
Layer the wilted spinach and smoked salmon onto the toasted sourdough slices.
8
Slide the fried eggs onto the toast and finish with a sprinkle of hemp hearts for added texture.