Name: Boiled Egg and Pepper Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1.5 slices sourdough bread; 0.5 cup non-fat Greek yogurt; 1 cup green bell pepper; 1 tbsp hemp hearts; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Pepper Sourdough Toast

Toasted sourdough topped with a creamy Greek yogurt spread, sautéed green peppers, and sliced hard-boiled eggs, finished with a nutty sprinkle of hemp hearts.

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NUTRITION

Protein

42.0g

Fat

18.4g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1.5 slices sourdough bread

0.5 cup non-fat Greek yogurt

1 cup green bell pepper

1 tbsp hemp hearts

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Place eggs in a pot of water, bring to a boil, then simmer for 9 minutes before cooling in an ice bath.
2
Peel the cooled eggs and slice them into even rounds.
3
Seed and dice the green bell pepper into small pieces.
4
Sauté the peppers in olive oil over medium heat until they are tender and slightly charred.
5
Toast the sourdough slices until they reach a golden, crisp texture.
6
Spread the non-fat Greek yogurt evenly across the toasted bread slices.
7
Arrange the sautéed peppers and sliced eggs on top of the yogurt base.
8
Season the toast with sea salt, black pepper, red pepper flakes, and a sprinkle of hemp hearts.