Name: Egg and Veggie Sourdough Toast with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 2 large Eggs; 1/2 cup Non-fat Greek Yogurt; 1 cup Fresh Spinach; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil

Egg and Veggie Sourdough Toast with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Sourdough Toast with Greek Yogurt

Toasted sourdough topped with sautéed spinach, tomatoes, and soft-poached eggs, served with a side of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.8g

Fat

16.3g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 large Eggs

1/2 cup Non-fat Greek Yogurt

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Toast the sourdough slice until it is golden and crisp.
2
Heat the olive oil in a small non-stick skillet over medium heat.
3
Add the halved cherry tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes are softened.
4
Bring a small pot of water to a light simmer and poach the eggs for 3 minutes until the whites are opaque but the yolks remain runny.
5
Layer the sautéed vegetables onto the toasted sourdough and place the poached eggs on top.
6
Serve the Greek yogurt in a small bowl on the side, seasoned with a pinch of sea salt or cracked black pepper.