Name: Pan-Seared Eggs with Feta and Cucumber
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large pasture-raised eggs; 0.5 cup plain 0% Greek yogurt; 1 oz sheep's milk feta cheese; 1 cup English cucumber; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 tsp red pepper flakes; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Eggs with Feta and Cucumber

Pan-seared eggs served over a creamy yogurt base with crisp cucumber and tangy feta, finished with a vibrant sprinkle of fresh dill.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.7g

Fat

32.5g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

4 large pasture-raised eggs

0.5 cup plain 0% Greek yogurt

1 oz sheep's milk feta cheese

1 cup English cucumber

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

0.5 tsp red pepper flakes

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Mince the garlic and finely chop the fresh dill to release their aromatic oils.
2
In a small bowl, whisk together the Greek yogurt, minced garlic, and a pinch of sea salt until the texture is velvety.
3
Spread the seasoned yogurt in a thick layer across a wide serving plate.
4
Arrange the sliced English cucumber over the yogurt to create a cool, crunchy barrier.
5
Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering.
6
Crack the pasture-raised eggs into the pan and cook until the whites are fully opaque and crisp at the edges, but the yolks remain liquid.
7
Gently slide the seared eggs onto the bed of cucumbers and yogurt.
8
Crumble the sheep's milk feta over the eggs and garnish with the chopped dill, red pepper flakes, and black pepper.