Name: Protein-Packed Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 1 cup fresh baby spinach; 2 slices sourdough bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Protein-Packed Baked Eggs with Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Eggs with Sourdough Toast

Fluffy eggs baked with vibrant spinach and creamy Greek yogurt, served alongside crisp, golden sourdough toast for a satisfyingly crunchy finish.

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NUTRITION

Protein

53.8g

Fat

16.9g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 cup fresh baby spinach

2 slices sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly coat a small oven-safe baking dish or ramekin with the extra virgin olive oil.
3
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is smooth and well combined.
4
Fold in the fresh baby spinach, sea salt, black pepper, and garlic powder.
5
Pour the egg mixture into the prepared baking dish and place it in the oven.
6
Bake for 20 to 25 minutes, or until the eggs are set in the center and have slightly puffed up.
7
While the eggs are finishing, toast the sourdough bread slices until they are golden and crisp.
8
Remove the eggs from the oven, sprinkle with freshly chopped chives, and serve immediately with the warm sourdough toast.