Name: Turkey and Egg Multigrain Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz ground turkey (93% lean); 2 large eggs; 1 slice multigrain bread; 1 cup fresh baby spinach; 1 tbsp red onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Turkey and Egg Multigrain Toast

Pan-seared lean turkey and wilted spinach layered on toasted multigrain bread, topped with jammy soft-boiled eggs for a rich and satisfying crunch.

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NUTRITION

Protein

54.3g

Fat

32.1g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz ground turkey (93% lean)

2 large eggs

1 slice multigrain bread

1 cup fresh baby spinach

1 tbsp red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the eggs in, and cook for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath.
2
Heat avocado oil in a medium skillet over medium-high heat and sauté the finely minced red onion until translucent.
3
Add the ground turkey to the skillet, breaking it up with a spatula, and season with sea salt, black pepper, garlic powder, and smoked paprika.
4
Cook the turkey until browned and cooked through, then toss in the baby spinach and stir until just wilted.
5
Toast the multigrain bread until golden brown and place it on a serving plate.
6
Pile the savory turkey and spinach mixture onto the toast.
7
Peel the soft-boiled eggs, slice them in half, and place them on top of the turkey to serve.