Name: Baked Eggs with Sourdough and Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup Greek yogurt; 2 slice sourdough bread; 1 cup baby spinach; 0.5 cup cherry tomatoes; 1 tsp olive oil; 0.5 oz feta cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 1 tsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Sourdough and Yogurt

Savory eggs baked in a vibrant tomato and spinach nest, served over a bed of creamy herb-flecked yogurt with toasted golden sourdough slices.

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NUTRITION

Protein

37.1g

Fat

28.9g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup Greek yogurt

2 slice sourdough bread

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.5 oz feta cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the minced garlic, halved cherry tomatoes, and baby spinach until the greens are wilted.
3
In a small bowl, mix the Greek yogurt with the fresh dill and parsley, then spread it evenly across the bottom of a small oven-safe baking dish.
4
Layer the sautéed vegetable mixture over the yogurt, using a spoon to create two small indentations or wells.
5
Carefully crack one egg into each well and sprinkle the top with crumbled feta cheese, sea salt, and black pepper.
6
Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are opaque and the yolks are still slightly soft.
7
While the eggs bake, toast the sourdough slices until they are golden and crisp.
8
Remove the dish from the oven and serve immediately with the toasted sourdough for dipping.