Name: Scrambled Eggs with Smoked Salmon and Spinach on Whole Grain Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 2 ounces Smoked Salmon; 1 slice Sprouted Whole Grain Bread; 1 cup Fresh Spinach; 1 tablespoon Grass-fed Butter

Scrambled Eggs with Smoked Salmon and Spinach on Whole Grain Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Spinach on Whole Grain Toast

Whisked eggs and tender spinach scrambled until soft, served over toasted sprouted bread with ribbons of silky smoked salmon.

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NUTRITION

Protein

35.6g

Fat

24.2g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

2 ounces Smoked Salmon

1 slice Sprouted Whole Grain Bread

1 cup Fresh Spinach

1 tablespoon Grass-fed Butter

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PREPARATION

1
In a small bowl, whisk together the whole eggs and egg whites until well combined.
2
Place the slice of sprouted whole grain bread in the toaster and toast until golden brown.
3
Melt half of the grass-fed butter in a non-stick skillet over medium heat.
4
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.
5
Add the remaining butter to the same skillet and pour in the egg mixture.
6
Cook the eggs, stirring gently with a spatula, until they are soft and creamy but fully set.
7
Fold the sautéed spinach into the scrambled eggs.
8
Place the toasted bread on a plate, top with the spinach and egg scramble, and finish with the ribbons of smoked salmon on top.