Name: Sourdough Toast with Eggs and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread; 2 large eggs; 0.25 whole avocado; 1 tbsp low-fat cottage cheese; 0.25 whole green bell pepper; 2 whole cherry tomatoes; 1 cup non-fat Greek yogurt; 1 tsp hemp seeds; 0.13 tsp sea salt; 0.13 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Sourdough Toast with Eggs and Avocado

Crispy sourdough toast topped with creamy avocado and cottage cheese, served alongside jammy boiled eggs and a refreshing protein-rich yogurt side.

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NUTRITION

Protein

45.3g

Fat

21.0g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

1 slice sourdough bread

2 large eggs

0.25 whole avocado

1 tbsp low-fat cottage cheese

0.25 whole green bell pepper

2 whole cherry tomatoes

1 cup non-fat Greek yogurt

1 tsp hemp seeds

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 7 minutes for a jammy yolk.
2
While the eggs cook, toast the sourdough bread until it is golden brown and crispy.
3
In a small bowl, lightly mash the avocado with the low-fat cottage cheese and a pinch of sea salt and black pepper.
4
Slice the green bell pepper into thin strips and halve the cherry tomatoes.
5
Transfer the boiled eggs to an ice bath for 2 minutes, then peel and slice them in half.
6
Spread the avocado and cottage cheese mixture onto the toast, then top with the sliced eggs and hemp seeds.
7
Serve the toast with the sliced peppers and tomatoes on the side, accompanied by a bowl of non-fat Greek yogurt.