Boiled Egg with Wholegrain Toast

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

Boiled Egg with Wholegrain Toast

YOUR SOLIN GENERATED RECIPE

Boiled Egg with Wholegrain Toast

Soft-boiled pasture-raised eggs served over toasted sprouted grain bread with creamy peanut butter and a side of velvety Greek yogurt.

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NUTRITION

495kcal
Protein
47.3g
Fat
16.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

2 large pasture-raised eggs

2 slice sprouted wholegrain bread

0.5 tbsp natural peanut butter

1 cup non-fat Greek yogurt

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with one inch of water; bring to a rolling boil.

  • 2

    Once boiling, cover the pan and remove from heat, letting the eggs sit for 6 minutes for a jammy, soft-boiled yolk.

  • 3

    While the eggs cook, toast the sprouted wholegrain bread slices until they are golden and crisp.

  • 4

    Spread the natural peanut butter evenly across both slices of warm toast.

  • 5

    Transfer the eggs to an ice bath for 2 minutes, then gently peel and slice them in half.

  • 6

    Place the sliced eggs onto the toast and season with sea salt and black pepper.

  • 7

    Serve the toast immediately alongside a bowl of chilled non-fat Greek yogurt.

Boiled Egg with Wholegrain Toast

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

Boiled Egg with Wholegrain Toast

YOUR SOLIN GENERATED RECIPE

Boiled Egg with Wholegrain Toast

Soft-boiled pasture-raised eggs served over toasted sprouted grain bread with creamy peanut butter and a side of velvety Greek yogurt.

NUTRITION

495kcal
Protein
47.3g
Fat
16.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

2 large pasture-raised eggs

2 slice sprouted wholegrain bread

0.5 tbsp natural peanut butter

1 cup non-fat Greek yogurt

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with one inch of water; bring to a rolling boil.

  • 2

    Once boiling, cover the pan and remove from heat, letting the eggs sit for 6 minutes for a jammy, soft-boiled yolk.

  • 3

    While the eggs cook, toast the sprouted wholegrain bread slices until they are golden and crisp.

  • 4

    Spread the natural peanut butter evenly across both slices of warm toast.

  • 5

    Transfer the eggs to an ice bath for 2 minutes, then gently peel and slice them in half.

  • 6

    Place the sliced eggs onto the toast and season with sea salt and black pepper.

  • 7

    Serve the toast immediately alongside a bowl of chilled non-fat Greek yogurt.