Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 0.5 cup Greek yogurt; 1 slice Sourdough bread; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 Sourdough Toast

Eggs and whites baked over a bed of wilted spinach and creamy Greek yogurt, served with a piece of crisp, golden sourdough toast.

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NUTRITION

Protein

48.7g

Fat

20.5g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

0.5 cup Greek yogurt

1 slice Sourdough bread

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small skillet over medium heat and sauté the baby spinach until just wilted.
3
In a small oven-safe ramekin or baking dish, spread the Greek yogurt evenly across the bottom.
4
Layer the wilted spinach over the yogurt, then pour in the liquid egg whites.
5
Carefully crack the three whole eggs onto the top of the mixture, keeping the yolks intact.
6
Season the dish with sea salt, black pepper, and garlic powder.
7
Place the dish in the oven and bake for 12 to 15 minutes, or until the whites are set but the yolks remain slightly runny.
8
While the eggs bake, toast the sourdough bread until it is crisp and golden brown.
9
Serve the baked eggs immediately with the sourdough toast on the side for dipping.