Name: Protein-Packed Baked Eggs with Roasted Tomatoes and Sprouted Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 2 slices sprouted grain bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 1 clove garlic

Protein-Packed Baked Eggs with Roasted Tomatoes and Sprouted 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 Roasted Tomatoes and Sprouted Toast

Savory eggs and egg whites baked until set with blistered cherry tomatoes and fresh herbs, served with toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

Protein

49.1g

Fat

17.6g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

2 slices sprouted grain bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe baking dish or ramekin, combine the cherry tomatoes, olive oil, minced garlic, sea salt, and black pepper, tossing to coat evenly.
3
Place the dish in the oven and roast the tomatoes for 10 minutes until they begin to soften and burst.
4
Carefully remove the dish from the oven. Pour the liquid egg whites over the tomatoes, then crack the two whole eggs directly on top.
5
Return the dish to the oven and bake for 10-12 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.
6
While the eggs are baking, toast the sprouted grain bread slices until they are golden and crisp.
7
Remove the eggs from the oven, garnish with freshly chopped parsley, and serve immediately alongside the toasted bread.