Name: Feta and Egg Toasts with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 3 large eggs; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 clove garlic; 1.5 slices sprouted grain bread

Feta and Egg Toasts with Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Feta and Egg Toasts with Roasted Tomatoes

Crispy sprouted bread topped with a tangy whipped feta spread and jammy eggs, finished with blistered roasted tomatoes for a savory, satisfying bite.

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NUTRITION

Protein

53.1g

Fat

28.9g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

3 large eggs

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 clove garlic

1.5 slices sprouted grain bread

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PREPARATION

1
Preheat oven to 400°F. Toss cherry tomatoes with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 15 minutes until blistered and juicy.
2
Bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 6.5 minutes for a jammy yolk. Transfer to an ice bath immediately.
3
In a small bowl, mash the feta cheese with the Greek yogurt and minced garlic until a creamy, spreadable consistency is reached.
4
Toast the sprouted grain bread until golden and crisp.
5
Peel the eggs and slice them in half.
6
Spread the whipped feta mixture generously over the toast. Top with the sliced eggs and the warm roasted tomatoes.