NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

3 slices turkey bacon

1/4 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

Pinch of salt

Pinch of black pepper

2 cups water (for poaching)

PREPARATION

• 1

  Fill a medium saucepan with 2 cups of water and bring it to a gentle simmer. Add a pinch of salt to season the water.

• 2

  Crack the eggs into individual small cups to ensure smooth poaching.

• 3

  Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and set them on a paper towel-lined plate.

• 4

  While the eggs are poaching, heat a nonstick skillet over medium heat and add the turkey bacon slices. Cook for 3-4 minutes on each side until the bacon is crispy. Remove and place on paper towels to drain any excess fat.

• 5

  In a small bowl, combine the plain nonfat Greek yogurt with the fresh lemon juice and lemon zest. Season lightly with a pinch of salt and black pepper. Stir well until the sauce is smooth and creamy.

• 6

  Plate the poached eggs and arrange the crispy turkey bacon alongside. Drizzle the creamy lemon sauce over the eggs, or serve on the side for dipping.

• 7

  Garnish with additional lemon zest or a sprinkle of black pepper, if desired, and enjoy your balanced, zesty meal.