Name: Baked Eggs with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat Greek yogurt; 3 large eggs; 1 cup baby spinach; 1 tsp olive oil; 1 slice sourdough bread; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tsp fresh dill

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Greek Yogurt

Tender baked eggs nestled in a bed of warm, garlic-infused Greek yogurt and sautéed spinach, served with toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

47.1g

Fat

20.6g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

3 large eggs

1 cup baby spinach

1 tsp olive oil

1 slice sourdough bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh dill

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small bowl, whisk the Greek yogurt with minced garlic and a pinch of sea salt until the mixture is smooth and creamy.
3
Heat the olive oil in a small skillet over medium heat and sauté the baby spinach until it is just wilted and bright green.
4
Spread the garlic-yogurt mixture into the bottom of a small oven-safe baking dish or cast-iron skillet.
5
Layer the sautéed spinach over the yogurt and use a spoon to create three small wells in the mixture.
6
Carefully crack one egg into each well and bake in the oven for 10 to 12 minutes, or until the egg whites are set but the yolks remain soft.
7
While the eggs are baking, toast the sourdough bread until it is golden brown and crisp.
8
Remove the dish from the oven and season with black pepper, red pepper flakes, and fresh dill.
9
Serve the baked eggs immediately with the toasted sourdough on the side for dipping.