Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 2 slice sourdough bread; 0.5 cup non-fat Greek yogurt; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Baked Eggs with Sourdough Toast

Protein-packed eggs baked in a savory tomato and spinach nest, served with crisp toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

46.6g

Fat

17.9g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slice sourdough bread

0.5 cup non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly coat a small oven-safe baking dish or cast-iron skillet with the olive oil.
3
Spread the baby spinach and halved cherry tomatoes evenly across the bottom of the dish.
4
In a small bowl, whisk together the liquid egg whites, Greek yogurt, sea salt, and black pepper until smooth.
5
Pour the egg white mixture over the vegetables in the baking dish.
6
Carefully crack the two whole eggs on top of the mixture, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese and red pepper flakes over the top.
8
Place in the oven and bake for 15 to 18 minutes, or until the whites are set and the yolks are cooked to your preference.
9
While the eggs bake, toast the sourdough slices until they are golden and firm.
10
Remove the dish from the oven and serve immediately alongside the warm sourdough toast.