Lightened-Up Poached Eggs with Avocado Hollandaise

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

Lightened-Up Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Avocado Hollandaise

Enjoy a revitalizing twist on a classic breakfast brunch dish where perfectly poached eggs are paired with a creamy, avocado-infused hollandaise made light with nonfat Greek yogurt. Garnished with a crisp slice of turkey bacon for a savory crunch, this dish is balanced in protein and healthy fats, making it a satisfying meal any time of the day.

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NUTRITION

318kcal
Protein
20.7g
Fat
22.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs

3 Egg Whites

1 slice Turkey Bacon

1/4 cup Nonfat Greek Yogurt

1/2 medium Avocado (pulp only for hollandaise)

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer. Crack the whole eggs and egg whites into a small bowl or ramekin one at a time to avoid breaking the yolks.

  • 2

    Gently slide the eggs into the simmering water and poach them for about 3-4 minutes until the whites are fully set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    While the eggs poach, heat a small skillet over medium heat and crisp the turkey bacon for about 2-3 minutes on each side until it reaches your desired crispiness. Set aside.

  • 4

    In a blender or food processor, combine the avocado flesh, nonfat Greek yogurt, lemon juice, a pinch of salt, and black pepper. Blend until smooth and creamy to form a light hollandaise sauce.

  • 5

    To plate, arrange the poached eggs, drizzle the avocado hollandaise generously over them, and garnish with the crisp turkey bacon on the side.

  • 6

    Serve immediately and enjoy this light, protein-packed, and flavorful dish.

Lightened-Up Poached Eggs with Avocado Hollandaise

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

Lightened-Up Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Avocado Hollandaise

Enjoy a revitalizing twist on a classic breakfast brunch dish where perfectly poached eggs are paired with a creamy, avocado-infused hollandaise made light with nonfat Greek yogurt. Garnished with a crisp slice of turkey bacon for a savory crunch, this dish is balanced in protein and healthy fats, making it a satisfying meal any time of the day.

NUTRITION

318kcal
Protein
20.7g
Fat
22.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs

3 Egg Whites

1 slice Turkey Bacon

1/4 cup Nonfat Greek Yogurt

1/2 medium Avocado (pulp only for hollandaise)

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer. Crack the whole eggs and egg whites into a small bowl or ramekin one at a time to avoid breaking the yolks.

  • 2

    Gently slide the eggs into the simmering water and poach them for about 3-4 minutes until the whites are fully set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    While the eggs poach, heat a small skillet over medium heat and crisp the turkey bacon for about 2-3 minutes on each side until it reaches your desired crispiness. Set aside.

  • 4

    In a blender or food processor, combine the avocado flesh, nonfat Greek yogurt, lemon juice, a pinch of salt, and black pepper. Blend until smooth and creamy to form a light hollandaise sauce.

  • 5

    To plate, arrange the poached eggs, drizzle the avocado hollandaise generously over them, and garnish with the crisp turkey bacon on the side.

  • 6

    Serve immediately and enjoy this light, protein-packed, and flavorful dish.