Name: Roasted Vegetable and Egg Bread Tartines
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 slices sourdough bread; 2 large eggs; 0.75 cup Fage Greek yogurt; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp chia seeds; 1 whole medjool date

Roasted Vegetable and Egg Bread Tartines

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Egg Bread Tartines

Toasted sourdough topped with oven-roasted vegetables and soft-poached eggs, finished with a dollop of creamy Greek yogurt for a velvety texture.

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NUTRITION

Protein

37.9g

Fat

20.1g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

1.5 slices sourdough bread

2 large eggs

0.75 cup Fage Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chia seeds

1 whole medjool date

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Dice the red bell pepper and zucchini into bite-sized pieces and toss them with the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 18 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, toast the sourdough bread slices until they are golden brown and crisp.
5
Bring a small pot of water to a gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but the yolks remain runny.
6
Spread the Fage Greek yogurt evenly across the toasted bread slices as a base layer.
7
Top the yogurt with the warm roasted vegetables and carefully place one poached egg on each tartine.
8
Sprinkle the chia seeds over the top and serve immediately with the sliced medjool date on the side.