YOUR SOLIN GENERATED RECIPE
Avocado and Egg Breakfast Sandwich
Toasted sprouted grain bread layered with fluffy scrambled eggs, melted sharp cheddar, and a creamy avocado mash for a protein-packed morning.
INGREDIENTS
2 slices sprouted grain bread
2 large eggs
0.5 cup egg whites
0.5 oz sharp cheddar cheese
0.25 whole avocado
2 tbsp nonfat Greek yogurt
1 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the sprouted grain bread slices in a toaster or under a broiler until golden brown and crisp.
In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform and slightly aerated.
Heat the avocado oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are soft and fluffy.
Just before the eggs are finished, sprinkle the shredded sharp cheddar over the top and cover the pan for 30 seconds to melt the cheese.
In a separate small bowl, mash the avocado with the Greek yogurt, sea salt, and black pepper until it reaches a smooth, creamy consistency.
Spread the avocado-yogurt mixture generously onto one slice of the toasted bread.
Top with the cheesy scrambled eggs and the second slice of toast, then slice in half and serve immediately.