YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon Lettuce Stack with Herb Aioli
Enjoy a fresh and flavorful stack combining crispy turkey bacon and a perfectly poached egg nestled between crisp lettuce leaves. The dish is elevated by a zesty herb aioli made from rich whole Greek yogurt, fragrant basil, and a hint of garlic and lemon zest, creating a harmonious blend of textures and tastes that feels both indulgent and light.
INGREDIENTS
3 slices Turkey Bacon
1 large Egg
2 large Romaine Lettuce leaves
1/2 cup Whole Greek Yogurt
1 teaspoon Olive Oil
5 grams Fresh Basil
1 clove Garlic
1 teaspoon Lemon Zest
PREPARATION
Prepare the herb aioli by combining the whole Greek yogurt, olive oil, finely chopped fresh basil, minced garlic, and lemon zest in a small bowl. Season lightly with salt and pepper and stir until smooth.
In a skillet over medium heat, cook the turkey bacon until crispy. Once cooked, set it aside on paper towels to drain excess oil.
Poach the egg in a small pot of simmering water until the whites are set but the yolk remains soft, about 3-4 minutes. Carefully remove the egg with a slotted spoon.
Lay out the romaine lettuce leaves on a plate as the base. Layer with the crispy turkey bacon slices.
Top the bacon with the poached egg and drizzle generously with the prepared herb aioli.
Serve immediately while warm for the best flavor and texture contrast.