Name: Sourdough toast with jammy eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 3 large eggs, cold from fridge; 3 large egg whites; 1 slice sourdough bread; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 1/2 tbsp fresh chives, minced; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups water

Nutrition

Per serving

511 calories

Protein: 44g; 36% of calories
Carbs: 44g; 35% of calories
Fat: 17g; 30% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 12 min

Bring the water to a boil in a small pot over high heat. Using a slotted spoon, gently lower the whole eggs into the water. Reduce heat to maintain a gentle simmer and cook for 7 minutes for jammy yolks. Meanwhile, prepare a bowl with cold water and ice.
Transfer the boiled eggs to the ice water and let sit for 3 minutes to stop the cooking. While the eggs cool, toast the sourdough bread. Gently peel the cooled eggs and set aside.
Heat a small nonstick skillet over medium-low heat. Add the egg whites and a pinch of the salt. Stir gently for 2 to 3 minutes until the whites are just set and opaque. Done when set and opaque, 160°F.
In a small bowl, stir together the Greek yogurt and lemon juice. Spread the mixture over the toasted sourdough. Spoon the cooked egg whites over the yogurt. Slice the jammy eggs in half and place them on top. Season with the remaining salt, black pepper, and minced chives.

Nutrition

Ingredients

Instructions

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