Baked Eggs with Havarti and Yogurt

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

Baked Eggs with Havarti and Yogurt

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Havarti and Yogurt

Whisked eggs baked until tender with melty Havarti and a dollop of cooling Greek yogurt, paired with a piece of crunchy sprouted toast.

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NUTRITION

330kcal
Protein
30.5g
Fat
16.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 oz Havarti cheese

0.5 cup non-fat Greek yogurt

0.5 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe ramekin with a touch of oil.

  • 2

    In a small bowl, whisk the eggs with sea salt and black pepper until the mixture is uniform and light.

  • 3

    Pour the eggs into the ramekin and place a dollop of Greek yogurt in the center, allowing it to sink slightly.

  • 4

    Sprinkle the shredded Havarti cheese over the top and bake for 12 to 15 minutes until the eggs are just set.

  • 5

    While the eggs are in the oven, toast the sprouted grain bread until it is golden and crisp.

  • 6

    Garnish the finished eggs with fresh chives and serve immediately alongside the warm toast.

Baked Eggs with Havarti and Yogurt

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

Baked Eggs with Havarti and Yogurt

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Havarti and Yogurt

Whisked eggs baked until tender with melty Havarti and a dollop of cooling Greek yogurt, paired with a piece of crunchy sprouted toast.

NUTRITION

330kcal
Protein
30.5g
Fat
16.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 oz Havarti cheese

0.5 cup non-fat Greek yogurt

0.5 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe ramekin with a touch of oil.

  • 2

    In a small bowl, whisk the eggs with sea salt and black pepper until the mixture is uniform and light.

  • 3

    Pour the eggs into the ramekin and place a dollop of Greek yogurt in the center, allowing it to sink slightly.

  • 4

    Sprinkle the shredded Havarti cheese over the top and bake for 12 to 15 minutes until the eggs are just set.

  • 5

    While the eggs are in the oven, toast the sprouted grain bread until it is golden and crisp.

  • 6

    Garnish the finished eggs with fresh chives and serve immediately alongside the warm toast.