YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon Avocado Stack with Greens
A vibrant stack layered with crispy turkey bacon, a perfectly poached egg trio, creamy avocado slices, fresh tomato, and a bed of peppered baby spinach tossed with a hint of olive oil. This dish delivers a satisfying crunch and a refreshing zest, ideal for any meal of the day.
INGREDIENTS
3 slices Turkey Bacon (85g total)
3 large eggs
1/2 Avocado
2 cups Baby Spinach
1 medium Tomato
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Crisp the turkey bacon in a non-stick skillet over medium heat until it reaches your desired crunch, then set aside on paper towels to drain excess fat.
Using the same skillet (or a separate pan if preferred), add a teaspoon of olive oil and gently sauté the baby spinach for about 1-2 minutes until just wilted. Season lightly with salt and pepper. Remove and set aside.
Fill a saucepan with water and bring to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water and carefully slide in the eggs one at a time to poach for about 3-4 minutes (or longer if you prefer a firmer yolk). Use a slotted spoon to remove the poached eggs.
Slice the tomato into rounds and the avocado into thin slices.
On a serving plate, begin assembling by layering the sautéed spinach as a base. Place the crispy turkey bacon on top, then add alternating layers of avocado and tomato slices.
Top the stack with the poached eggs and season with a pinch more salt and pepper if desired.
Serve immediately while warm for a delightful blend of textures and flavors.