Name: High-Protein Eggs with Berries and Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 2 slice sourdough bread; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 0.5 cup fresh raspberries; 1 tsp grass-fed butter; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

High-Protein Eggs with Berries and Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

High-Protein Eggs with Berries and Sourdough Toast

Fluffy scrambled eggs served alongside crisp sourdough toast and a refreshing bowl of creamy Greek yogurt topped with vibrant, tart berries.

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NUTRITION

Protein

49.8g

Fat

16.6g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 slice sourdough bread

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

0.5 cup fresh raspberries

1 tsp grass-fed butter

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
In a medium bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.
2
Heat a non-stick skillet over medium-low heat and melt the grass-fed butter, swirling to coat the pan.
3
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds from the edges toward the center until just set.
4
While the eggs cook, toast the sourdough bread slices until golden and crisp.
5
In a small side bowl, portion out the Greek yogurt and top it with the fresh blueberries and raspberries.
6
Season the scrambled eggs with sea salt, black pepper, and fresh chives, then serve immediately with the toast and berry yogurt bowl.