Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

A vibrant, refined take on classic poached eggs topped with a light herb-infused hollandaise, served alongside crispy turkey bacon, fresh spinach, and a slice of whole-grain toast. This dish delivers a harmonious balance of protein and flavor in a clean, satisfying plate.

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NUTRITION

366kcal
Protein
39.3g
Fat
13.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g total)

2 egg whites (approx. 66g total)

2 slices turkey bacon (approx. 28g total)

1 slice whole grain bread (38g)

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g total)

1 tbsp fresh mixed herbs (parsley, chives) (4g)

1 tsp lemon juice (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add a dash of salt.

  • 2

    Crack 2 whole eggs and separate 2 egg whites into a small bowl. Gently combine them.

  • 3

    Create a gentle whirlpool in the simmering water and carefully slide in the egg mixture. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

  • 4

    While eggs are poaching, warm a skillet over medium heat and cook turkey bacon until crispy, about 2-3 minutes per side.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with fresh herbs, lemon juice, and a pinch of salt and pepper to create a light herb hollandaise sauce.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Plate the toasted bread and layer with fresh spinach. Top with the poached eggs, drizzle the herb hollandaise over the eggs, and serve alongside the turkey bacon.

Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

A vibrant, refined take on classic poached eggs topped with a light herb-infused hollandaise, served alongside crispy turkey bacon, fresh spinach, and a slice of whole-grain toast. This dish delivers a harmonious balance of protein and flavor in a clean, satisfying plate.

NUTRITION

366kcal
Protein
39.3g
Fat
13.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g total)

2 egg whites (approx. 66g total)

2 slices turkey bacon (approx. 28g total)

1 slice whole grain bread (38g)

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g total)

1 tbsp fresh mixed herbs (parsley, chives) (4g)

1 tsp lemon juice (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add a dash of salt.

  • 2

    Crack 2 whole eggs and separate 2 egg whites into a small bowl. Gently combine them.

  • 3

    Create a gentle whirlpool in the simmering water and carefully slide in the egg mixture. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

  • 4

    While eggs are poaching, warm a skillet over medium heat and cook turkey bacon until crispy, about 2-3 minutes per side.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with fresh herbs, lemon juice, and a pinch of salt and pepper to create a light herb hollandaise sauce.

  • 6

    Toast the whole grain bread until golden and crisp.

  • 7

    Plate the toasted bread and layer with fresh spinach. Top with the poached eggs, drizzle the herb hollandaise over the eggs, and serve alongside the turkey bacon.