Name: Sardine and Jammy Egg Chili Crisp Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can sardines in olive oil; 3 large eggs; 2 tbsp chili crisp oil; 2 cups baby spinach; 0.25 whole avocado; 1 tbsp green onions; 1 tsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Sardine and Jammy Egg Chili Crisp Plate

Pan-seared sardines and jammy soft-boiled eggs served over a bed of fresh greens with a savory chili crisp drizzle for a bold umami finish.

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NUTRITION

Protein

51.2g

Fat

68.8g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

1 can sardines in olive oil

3 large eggs

2 tbsp chili crisp oil

2 cups baby spinach

0.25 whole avocado

1 tbsp green onions

1 tsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Fill a small saucepan with water and bring it to a rolling boil over high heat.
2
Carefully lower the eggs into the boiling water and simmer for exactly 6.5 minutes to achieve a perfect jammy yolk.
3
Prepare an ice bath while the eggs cook; once the timer is up, immediately transfer the eggs to the ice bath for 3 minutes to stop the cooking.
4
Gently peel the cooled eggs and slice them in half lengthwise to reveal the soft centers.
5
Drain the sardines and place them in a small skillet over medium heat for 2 minutes until they are warmed through and slightly crisp.
6
Arrange the fresh baby spinach and sliced avocado on a plate or in a shallow bowl as a base.
7
Top the greens with the warm sardines and the three jammy egg halves.
8
Drizzle the chili crisp oil and tamari evenly over the sardines and eggs.
9
Garnish the dish with sliced green onions, sesame seeds, sea salt, and black pepper before serving.