Name: Egg and Avocado Sourdough Toast with Sautéed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 1 Large Egg; 180g Egg Whites; 40g Avocado; 100g Zucchini, sliced; 1 tsp Olive Oil

Egg and Avocado Sourdough Toast with Sautéed Zucchini

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

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Sourdough Toast with Sautéed Zucchini

Toasted sourdough topped with creamy mashed avocado and fluffy scrambled eggs, served with zucchini sautéed in olive oil until lightly caramelized.

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NUTRITION

Protein

31.7g

Fat

16.8g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 Large Egg

180g Egg Whites

40g Avocado

100g Zucchini, sliced

1 tsp Olive Oil

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PREPARATION

1
Toast the sourdough slice until golden and crisp.
2
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sliced zucchini until tender and lightly browned.
3
In a small bowl, whisk the whole egg and egg whites together with a pinch of salt and pepper.
4
Remove the zucchini from the pan and add the remaining olive oil.
5
Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently until the eggs are fluffy and just set.
6
Mash the avocado onto the toasted sourdough and season with a pinch of sea salt or red pepper flakes.
7
Top the avocado toast with the scrambled eggs and serve alongside the sautéed zucchini.