Egg and Spinach Sourdough Toast with Greek Yogurt

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

Egg and Spinach Sourdough Toast with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Sourdough Toast with Greek Yogurt

Toasted sourdough topped with sautéed spinach, a soft-boiled egg, and a dollop of creamy Greek yogurt, finished with a sprinkle of red pepper flakes.

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NUTRITION

356kcal
Protein
17.2g
Fat
17.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 Large Egg

40g Non-fat Greek Yogurt

1 cup Fresh Spinach

40g Avocado

1 tsp Olive Oil

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PREPARATION

  • 1

    Soft-boil the egg by placing it in boiling water for 6 to 7 minutes, then immediately transfer to an ice bath to cool before peeling.

  • 2

    Heat the olive oil in a small skillet over medium heat and sauté the spinach until just wilted and bright green.

  • 3

    Toast the sourdough slice until it reaches your desired level of golden brown crispness.

  • 4

    Mash the avocado onto the toast and spread the Greek yogurt evenly over the top to create a tangy base.

  • 5

    Layer the sautéed spinach over the yogurt and top with the halved soft-boiled egg.

  • 6

    Season with a pinch of sea salt, cracked black pepper, or red pepper flakes if desired.

Egg and Spinach Sourdough Toast with Greek Yogurt

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

Egg and Spinach Sourdough Toast with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Sourdough Toast with Greek Yogurt

Toasted sourdough topped with sautéed spinach, a soft-boiled egg, and a dollop of creamy Greek yogurt, finished with a sprinkle of red pepper flakes.

NUTRITION

356kcal
Protein
17.2g
Fat
17.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 Large Egg

40g Non-fat Greek Yogurt

1 cup Fresh Spinach

40g Avocado

1 tsp Olive Oil

PREPARATION

  • 1

    Soft-boil the egg by placing it in boiling water for 6 to 7 minutes, then immediately transfer to an ice bath to cool before peeling.

  • 2

    Heat the olive oil in a small skillet over medium heat and sauté the spinach until just wilted and bright green.

  • 3

    Toast the sourdough slice until it reaches your desired level of golden brown crispness.

  • 4

    Mash the avocado onto the toast and spread the Greek yogurt evenly over the top to create a tangy base.

  • 5

    Layer the sautéed spinach over the yogurt and top with the halved soft-boiled egg.

  • 6

    Season with a pinch of sea salt, cracked black pepper, or red pepper flakes if desired.