YOUR SOLIN GENERATED RECIPE
Baked Eggs with Fresh Fruit Medley
Fluffy eggs and whites baked with vibrant spinach and tomatoes, paired with a refreshing berry medley and a creamy collagen-boosted iced latte for a balanced start.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup baby spinach
0.25 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup strawberries
0.5 cup blueberries
1 cup unsweetened almond milk
1 scoop collagen peptides
2 shot espresso
0.5 cup ice cubes
PREPARATION
Preheat your oven to 375°F and lightly grease two large ramekins with the extra virgin olive oil.
Roughly chop the baby spinach and halve the cherry tomatoes into bite-sized pieces.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform.
Fold the chopped spinach and halved tomatoes into the egg mixture and divide the liquid evenly between the prepared ramekins.
Place the ramekins on a baking sheet and bake for 20 to 25 minutes until the eggs are set in the center and slightly puffed.
While the eggs are baking, wash and slice the strawberries and combine them with the blueberries in a small serving bowl.
Prepare the iced latte by whisking the collagen peptides into the almond milk until completely smooth and dissolved.
Fill a tall glass with ice cubes, pour the espresso shots over the ice, and top with the collagen-infused almond milk.
Serve the warm baked egg cups immediately alongside the fresh fruit medley and the chilled iced latte.