Name: Baked Eggs with Roasted Tomatoes and Toast
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; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup liquid egg whites; 3 large eggs; 1 tbsp parmesan cheese; 2 slices sprouted grain bread; 1 tsp fresh parsley

Baked Eggs with Roasted Tomatoes and Toast

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 Roasted Tomatoes and Toast

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and garlic, served with crisp sprouted grain toast for a satisfying crunch.

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NUTRITION

Protein

45.3g

Fat

25.0g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

3 large eggs

1 tbsp parmesan cheese

2 slices sprouted grain bread

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic ramekin, combine the cherry tomatoes, minced garlic, and olive oil.
3
Roast the tomatoes for 10-12 minutes until they are blistered and beginning to burst.
4
Remove the skillet from the oven and pour the liquid egg whites over the tomatoes, then carefully crack the whole eggs on top.
5
Season the eggs with sea salt, black pepper, and a sprinkle of grated parmesan cheese.
6
Return the skillet to the oven and bake for 8-10 minutes, or until the whites are fully set but the yolks remain slightly runny.
7
While the eggs bake, toast the sprouted grain bread until golden and crisp.
8
Garnish the baked eggs with finely chopped fresh parsley and serve immediately with the toast for dipping.