YOUR SOLIN GENERATED RECIPE
Avocado Sourdough Toast with Jammy Eggs
Toasted sourdough topped with fluffy egg whites, creamy avocado, and soft-boiled jammy eggs finished with a sprinkle of hemp seeds and vibrant cilantro.
INGREDIENTS
1 slice sourdough bread
2 large eggs
0.5 cup egg whites
0.1 whole avocado
1 tbsp hemp seeds
0.25 tsp olive oil
0.25 cup cherry tomatoes
1 tsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Bring a small pot of water to a boil, then carefully lower the two whole eggs into the water.
Simmer the eggs for 6 minutes and 30 seconds, then immediately transfer them to an ice bath for 3 minutes.
Toast the sourdough slice until golden and firm enough to hold the toppings.
Heat the olive oil in a small non-stick skillet over medium heat and scramble the egg whites until fully cooked and fluffy.
In a small bowl, mash the avocado with half of the sea salt and black pepper.
Layer the scrambled egg whites onto the toast, followed by the mashed avocado.
Gently peel the soft-boiled eggs, slice them in half to reveal the jammy yolks, and place them on top.
Garnish the toast with halved cherry tomatoes, hemp seeds, cilantro, red pepper flakes, and the remaining salt and pepper.