Name: Sourdough Toast with Pan-Seared Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread; 2 large eggs; 1 large egg white; 0.75 cup low-fat cottage cheese; 1 tsp extra virgin olive oil; 1 tbsp hemp seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup baby arugula; 0.25 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Sourdough Toast with Pan-Seared Eggs

Crispy sourdough toast topped with a silky cottage cheese spread and pan-seared eggs for a protein-packed start to the day.

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NUTRITION

Protein

47.9g

Fat

24.7g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

1 slice sourdough bread

2 large eggs

1 large egg white

0.75 cup low-fat cottage cheese

1 tsp extra virgin olive oil

1 tbsp hemp seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby arugula

0.25 tsp red pepper flakes

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PREPARATION

1
Toast the sourdough slice in a toaster or under a broiler until golden and firm.
2
Place the cottage cheese in a small food processor or blender and pulse until it reaches a smooth, whipped consistency.
3
Warm the olive oil in a non-stick skillet over medium-low heat.
4
Carefully crack the two whole eggs and the additional egg white into the skillet, ensuring the yolks remain intact.
5
Cover the pan with a lid for 2-3 minutes to allow the whites to set while keeping the yolks runny.
6
Spread the whipped cottage cheese evenly across the warm sourdough toast.
7
Layer the baby arugula over the cheese spread and carefully slide the pan-seared eggs on top.
8
Garnish with sea salt, black pepper, red pepper flakes, and a sprinkle of hemp seeds before serving.