Name: Rye Toast with Poached Eggs and Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Rye bread; 2 large Eggs; 0.5 cup Part-skim ricotta cheese; 3 oz Smoked salmon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh chives; 1 tsp Lemon zest; 1 tsp White vinegar

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

YOUR SOLIN GENERATED RECIPE

Rye Toast with Poached Eggs and Ricotta

Crispy rye toast spread with a creamy lemon-infused ricotta and topped with silky smoked salmon and perfectly poached eggs.

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NUTRITION

Protein

45.1g

Fat

29.9g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

1 slice Rye bread

2 large Eggs

0.5 cup Part-skim ricotta cheese

3 oz Smoked salmon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

1 tsp Lemon zest

1 tsp White vinegar

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar, then bring it to a gentle simmer over medium heat.
2
In a small bowl, whip the ricotta cheese with the lemon zest and a pinch of the sea salt until the mixture is light and smooth.
3
Toast the slice of rye bread until it is golden brown and firm enough to support the toppings.
4
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.
5
Spread the whipped lemon ricotta generously across the surface of the warm rye toast.
6
Layer the smoked salmon slices evenly over the ricotta base.
7
Use a slotted spoon to carefully remove the poached eggs from the water, pat them dry with a paper towel, and place them on top of the salmon.
8
Garnish the dish with the remaining sea salt, black pepper, and fresh chives before serving immediately.