Name: Baked Eggs with Berry Compote and Iced Vanilla Latte
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp ghee; 0.5 cup blueberries; 0.5 cup raspberries; 1 tsp maple syrup; 0.5 cup non-fat Greek yogurt; 2 shots espresso; 1 cup unsweetened almond milk; 0.25 tsp vanilla extract

Baked Eggs with Berry Compote and Iced Vanilla Latte

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 Berry Compote and Iced Vanilla Latte

Fluffy eggs baked until golden and served with a bubbling mixed berry compote alongside a chilled vanilla iced latte.

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NUTRITION

Protein

54.0g

Fat

19.7g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp ghee

0.5 cup blueberries

0.5 cup raspberries

1 tsp maple syrup

0.5 cup non-fat Greek yogurt

2 shots espresso

1 cup unsweetened almond milk

0.25 tsp vanilla extract

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PREPARATION

1
Preheat oven to 375°F and grease a small 6-inch oven-safe skillet or ramekin with the ghee.
2
In a medium bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until well combined.
3
Pour the egg mixture into the prepared skillet and bake for 15 to 18 minutes, or until the center is just set and slightly puffed.
4
While the eggs bake, combine the blueberries, raspberries, and maple syrup in a small saucepan over medium heat, simmering for 5 minutes until the fruit is bubbling and soft.
5
Prepare the iced latte by whisking the espresso, unsweetened almond milk, and vanilla extract together, then pouring over a tall glass of ice.
6
Remove the eggs from the oven, top with the non-fat Greek yogurt and warm berry compote, and serve immediately alongside the latte.