High-Protein Sourdough and Egg Breakfast Plate

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

High-Protein Sourdough and Egg Breakfast Plate

YOUR SOLIN GENERATED RECIPE

High-Protein Sourdough and Egg Breakfast Plate

Soft-scrambled eggs and egg whites served with toasted sourdough and creamy cottage cheese, garnished with a handful of tart, ruby-red raspberries.

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NUTRITION

465kcal
Protein
43.7g
Fat
18.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 slice sourdough bread

0.5 cup low-fat cottage cheese

0.5 cup fresh raspberries

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.

  • 2

    Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

  • 3

    Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds for a soft, creamy texture.

  • 4

    While the eggs cook, toast the sourdough bread until golden brown and crisp.

  • 5

    Season the finished eggs with sea salt and black pepper.

  • 6

    Plate the scrambled eggs with the sourdough toast, a side of cottage cheese, and the fresh raspberries.

High-Protein Sourdough and Egg Breakfast Plate

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

High-Protein Sourdough and Egg Breakfast Plate

YOUR SOLIN GENERATED RECIPE

High-Protein Sourdough and Egg Breakfast Plate

Soft-scrambled eggs and egg whites served with toasted sourdough and creamy cottage cheese, garnished with a handful of tart, ruby-red raspberries.

NUTRITION

465kcal
Protein
43.7g
Fat
18.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 slice sourdough bread

0.5 cup low-fat cottage cheese

0.5 cup fresh raspberries

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.

  • 2

    Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

  • 3

    Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds for a soft, creamy texture.

  • 4

    While the eggs cook, toast the sourdough bread until golden brown and crisp.

  • 5

    Season the finished eggs with sea salt and black pepper.

  • 6

    Plate the scrambled eggs with the sourdough toast, a side of cottage cheese, and the fresh raspberries.