YOUR SOLIN GENERATED RECIPE
Brie and Avocado Sourdough Toast with Jammy Egg
Toasted sourdough layered with melted brie and rich avocado, topped with jammy eggs and a savory garlic-onion scramble for a satisfyingly creamy texture.
INGREDIENTS
1 slice sourdough bread
2 large eggs
0.75 cup liquid egg whites
0.75 ounce brie cheese
0.25 whole avocado
1 tbsp parmesan cheese
2 tbsp red onion
1 clove garlic
0.5 cup strawberries
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil and gently lower in two large eggs, simmering for exactly 6 minutes and 30 seconds before transferring to an ice bath.
Toast the sourdough slice until golden and immediately place the sliced brie cheese on top so it begins to soften from the heat.
Finely dice the red onion and mince the garlic clove.
In a non-stick skillet over medium heat, sauté the onion and garlic with a splash of water until translucent and fragrant.
Whisk the liquid egg whites with parmesan cheese, sea salt, and black pepper, then pour into the skillet and scramble until just set.
Mash the avocado onto the brie-topped sourdough and layer the egg white scramble over the top.
Peel the cooled eggs, slice them in half to reveal the jammy centers, and place them on top of the toast.
Slice the fresh strawberries and serve them on the side to complete the meal.