Avocado Toast with Jammy Eggs

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

Avocado Toast with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Avocado Toast with Jammy Eggs

Crispy toasted multigrain bread topped with creamy whipped cottage cheese, sliced avocado, and jammy soft-boiled eggs for a protein-packed start to your day.

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NUTRITION

477kcal
Protein
47.1g
Fat
23.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1 slice multigrain bread

3 large eggs

0.75 cup low-fat cottage cheese

0.13 whole avocado

1 tsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes.

  • 2

    Immediately transfer the eggs to a bowl of ice water for 3 minutes before peeling and halving them.

  • 3

    Toast the multigrain bread slices until they are golden brown and firm enough to hold the toppings.

  • 4

    In a small bowl, mash the avocado with lemon juice and a pinch of sea salt until relatively smooth.

  • 5

    Spread the cottage cheese evenly across both slices of toast, followed by a layer of the mashed avocado.

  • 6

    Place the jammy egg halves on top and finish with red pepper flakes, sea salt, and black pepper.

Avocado Toast with Jammy Eggs

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

Avocado Toast with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Avocado Toast with Jammy Eggs

Crispy toasted multigrain bread topped with creamy whipped cottage cheese, sliced avocado, and jammy soft-boiled eggs for a protein-packed start to your day.

NUTRITION

477kcal
Protein
47.1g
Fat
23.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1 slice multigrain bread

3 large eggs

0.75 cup low-fat cottage cheese

0.13 whole avocado

1 tsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes.

  • 2

    Immediately transfer the eggs to a bowl of ice water for 3 minutes before peeling and halving them.

  • 3

    Toast the multigrain bread slices until they are golden brown and firm enough to hold the toppings.

  • 4

    In a small bowl, mash the avocado with lemon juice and a pinch of sea salt until relatively smooth.

  • 5

    Spread the cottage cheese evenly across both slices of toast, followed by a layer of the mashed avocado.

  • 6

    Place the jammy egg halves on top and finish with red pepper flakes, sea salt, and black pepper.