Name: Baked Eggs with Herb Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 2 slice sprouted grain bread; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 cup cherry tomatoes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tsp garlic powder

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 Herb Toast

Protein-packed eggs baked over a bed of wilted spinach and juicy tomatoes, served with crisp herb-rubbed sprouted toast for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.0g

Fat

18.4g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 slice sprouted grain bread

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly grease a small oven-safe baking dish or large ramekin with 0.5 teaspoon of the extra virgin olive oil.
3
Layer the baby spinach and halved cherry tomatoes into the bottom of the prepared dish.
4
Pour the liquid egg whites over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
5
Season the eggs with half of the sea salt, black pepper, and garlic powder.
6
Place the dish in the oven and bake for 15 to 18 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
7
While the eggs are baking, brush the sprouted grain bread slices with the remaining 0.5 teaspoon of olive oil.
8
Sprinkle the bread with the dried oregano and the remaining garlic powder, then toast in a toaster oven or skillet until golden brown.
9
Remove the baked eggs from the oven and serve immediately with the warm herb-seasoned toast on the side.