Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup tomato puree; 1 cup fresh baby spinach; 1 oz feta cheese; 1 slice sourdough bread; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 Toast

Wholesome eggs and whites baked in a savory tomato-herb sauce until just set, served with a crisp slice of toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

42.6g

Fat

27.9g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup tomato puree

1 cup fresh baby spinach

1 oz feta cheese

1 slice sourdough bread

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a small oven-safe skillet or ramekin, combine the tomato puree, dried oregano, sea salt, and black pepper.
3
Stir in the fresh baby spinach until the leaves are slightly wilted into the sauce.
4
Pour the egg whites into the sauce mixture, then carefully crack the whole eggs on top, keeping the yolks intact.
5
Sprinkle the crumbled feta cheese evenly over the eggs and sauce.
6
Place the skillet in the oven and bake for 12-15 minutes or until the egg whites are fully set but the yolks remain slightly runny.
7
While the eggs are baking, brush the sourdough bread with olive oil and toast in a pan over medium heat until golden brown on both sides.
8
Remove the skillet from the oven and serve immediately with the warm sourdough toast for dipping.