YOUR SOLIN GENERATED RECIPE
Baked Egg Spinach Parmesan Toast
Sprouted grain bread topped with a savory sautéed spinach cream and baked eggs, finished with a salty dusting of aged Parmesan cheese.
INGREDIENTS
2 slice sprouted grain bread
2 large eggs
0.5 cup liquid egg whites
2 cup fresh baby spinach
2 tbsp grated parmesan cheese
2 tbsp plain non-fat greek yogurt
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the olive oil in a skillet over medium heat, add the minced garlic, and sauté until fragrant.
Add the baby spinach to the skillet, seasoning with garlic powder, sea salt, and black pepper until completely wilted.
Remove the spinach from the heat and stir in the Greek yogurt until it forms a creamy green mixture.
Place the bread slices on the baking sheet and use the back of a spoon to press down the center of each slice, creating a shallow well.
Spread the creamy spinach mixture around the edges of the bread, leaving the center indentation open.
Carefully crack one egg into the center of each slice and pour the liquid egg whites over the spinach border.
Sprinkle the grated Parmesan cheese evenly over the top of both slices of toast.
Bake for 12-15 minutes until the egg whites are fully set and the cheese is golden brown.