Creamy Greek Yogurt Power Bowl with Jammy Eggs

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

Creamy Greek Yogurt Power Bowl with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Power Bowl with Jammy Eggs

Savor the contrast of creamy nonfat Greek yogurt paired with perfectly jammy eggs, accented by the burst of fresh blueberries and a sprinkle of crunchy almonds. This power bowl offers a delightful balance of smooth textures and vibrant flavors in every bite.

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NUTRITION

332kcal
Protein
31.5g
Fat
14.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt (approx. 170g)

2 large Eggs (approx. 100g)

1/2 cup Blueberries (approx. 74g)

1 tablespoon Sliced Almonds (approx. 9g)

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PREPARATION

  • 1

    Gently warm water in a small saucepan until simmering, then lower the heat to maintain a steady, gentle simmer for poaching the eggs.

  • 2

    Crack the eggs individually into small cups or ramekins. Gently slide each egg into the simmering water. Cook for about 6-7 minutes for jammy, slightly runny yolks.

  • 3

    While the eggs are cooking, spoon the nonfat Greek yogurt into a bowl. Top with fresh blueberries and sprinkle with sliced almonds.

  • 4

    Using a slotted spoon, carefully remove the eggs from the water and pat dry with a paper towel before placing them on top of the yogurt bowl.

  • 5

    Season the eggs lightly with salt and pepper to taste, and serve immediately while warm.

Creamy Greek Yogurt Power Bowl with Jammy Eggs

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

Creamy Greek Yogurt Power Bowl with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Power Bowl with Jammy Eggs

Savor the contrast of creamy nonfat Greek yogurt paired with perfectly jammy eggs, accented by the burst of fresh blueberries and a sprinkle of crunchy almonds. This power bowl offers a delightful balance of smooth textures and vibrant flavors in every bite.

NUTRITION

332kcal
Protein
31.5g
Fat
14.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt (approx. 170g)

2 large Eggs (approx. 100g)

1/2 cup Blueberries (approx. 74g)

1 tablespoon Sliced Almonds (approx. 9g)

PREPARATION

  • 1

    Gently warm water in a small saucepan until simmering, then lower the heat to maintain a steady, gentle simmer for poaching the eggs.

  • 2

    Crack the eggs individually into small cups or ramekins. Gently slide each egg into the simmering water. Cook for about 6-7 minutes for jammy, slightly runny yolks.

  • 3

    While the eggs are cooking, spoon the nonfat Greek yogurt into a bowl. Top with fresh blueberries and sprinkle with sliced almonds.

  • 4

    Using a slotted spoon, carefully remove the eggs from the water and pat dry with a paper towel before placing them on top of the yogurt bowl.

  • 5

    Season the eggs lightly with salt and pepper to taste, and serve immediately while warm.