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; 1 cup liquid egg whites; 1 slice sourdough bread; 2 cups fresh baby spinach; 0.5 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 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

Farm-fresh eggs baked in a savory spinach and tomato base until the yolks are velvety, served with a piece of toasted sourdough for dipping.

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NUTRITION

Protein

49.0g

Fat

23.1g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 slice sourdough bread

2 cups fresh baby spinach

0.5 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

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
Heat the olive oil in a small oven-safe skillet over medium heat.
3
Add the cherry tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes begin to soften.
4
Pour the liquid egg whites over the vegetables and let them cook for 1 minute without stirring.
5
Carefully crack the two whole eggs on top of the egg white mixture.
6
Sprinkle the feta cheese, sea salt, black pepper, and red pepper flakes over the eggs.
7
Transfer the skillet to the oven and bake for 10-12 minutes, or until the whites are fully set but the yolks are still soft.
8
While the eggs bake, toast the sourdough bread until golden brown.
9
Remove the skillet from the oven and serve immediately with the sourdough toast for dipping.