YOUR SOLIN GENERATED RECIPE
Classic Boiled Eggs with Avocado Toast and Greek Yogurt
Soft-boiled eggs served over creamy mashed avocado on sprouted toast, accompanied by a bowl of protein-rich Greek yogurt topped with crunchy hemp hearts.
INGREDIENTS
2 large eggs
1 slice sprouted whole grain bread
0.25 whole avocado
1 cup non-fat plain Greek yogurt
1 tbsp hemp hearts
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Bring a small pot of water to a rolling boil, then carefully lower the eggs into the water using a slotted spoon.
Boil the eggs for 7 minutes for a jammy soft-boiled center or 10 minutes for a traditional hard-boiled texture.
While the eggs cook, prepare an ice bath in a small bowl; once the timer is up, transfer the eggs immediately to the ice bath for 3 minutes.
Toast the sprouted whole grain bread until golden and crisp.
In a small bowl, mash the avocado with a pinch of sea salt and black pepper, then spread it evenly across the toast.
Gently peel the eggs, slice them in half, and place them on top of the avocado toast, seasoning with the remaining salt, pepper, and red pepper flakes.
Serve the toast alongside a bowl of Greek yogurt topped with the hemp hearts for an extra boost of protein and healthy fats.