Name: Soft-Boiled Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 2 slices sourdough bread; 1 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 tbsp fresh chives; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Soft-Boiled Eggs with Sourdough Toast

Gently soft-boiled eggs served atop toasted sourdough with a velvety lemon-chive Greek yogurt spread for a bright and satisfying meal.

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NUTRITION

Protein

48.1g

Fat

18.6g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices sourdough bread

1 cup nonfat Greek yogurt

1 tsp lemon juice

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Fill a medium saucepan with water and bring to a rolling boil over high heat.
2
Carefully lower the eggs into the water using a slotted spoon and reduce the heat to a simmer for exactly 6 and a half minutes.
3
Prepare an ice bath in a small bowl while the eggs cook.
4
Remove the eggs and immediately place them in the ice bath for 3 minutes to stop the cooking process.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, half of the chives, sea salt, and black pepper until smooth.
6
Toast the sourdough bread slices until golden brown and crisp.
7
Spread the savory yogurt mixture generously over each slice of toast.
8
Gently peel the soft-boiled eggs, slice them in half to reveal the jammy yolks, and place them on the toast.
9
Garnish with the remaining fresh chives and an extra pinch of black pepper if desired.