Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

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

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

Indulge in a nutritious twist on a classic breakfast dish. Perfectly poached eggs are paired with crispy turkey bacon and a silky, tangy avocado hollandaise that brings a bright, modern flair to your morning plate.

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NUTRITION

597kcal
Protein
36.3g
Fat
46.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

3 slices Turkey Bacon (approx 84g)

1 half Ripe Avocado (100g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Fill a medium-sized pot with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the eggs one at a time into a small cup and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs carefully with a slotted spoon and set aside on a paper towel.

  • 3

    In a skillet over medium heat, cook the turkey bacon until crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain some excess fat.

  • 4

    For the avocado hollandaise, combine the avocado flesh, lemon juice, olive oil, a pinch of salt, and pepper in a blender. Blend until smooth and creamy. If needed, thin the mixture with a little warm water to achieve a drizzable consistency.

  • 5

    To plate, arrange the poached eggs and crispy turkey bacon. Drizzle the creamy avocado hollandaise generously over the eggs.

  • 6

    Season with additional salt and pepper if desired, and enjoy your nutrient-packed meal.

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

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

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Hollandaise

Indulge in a nutritious twist on a classic breakfast dish. Perfectly poached eggs are paired with crispy turkey bacon and a silky, tangy avocado hollandaise that brings a bright, modern flair to your morning plate.

NUTRITION

597kcal
Protein
36.3g
Fat
46.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

3 slices Turkey Bacon (approx 84g)

1 half Ripe Avocado (100g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Fill a medium-sized pot with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the eggs one at a time into a small cup and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs carefully with a slotted spoon and set aside on a paper towel.

  • 3

    In a skillet over medium heat, cook the turkey bacon until crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain some excess fat.

  • 4

    For the avocado hollandaise, combine the avocado flesh, lemon juice, olive oil, a pinch of salt, and pepper in a blender. Blend until smooth and creamy. If needed, thin the mixture with a little warm water to achieve a drizzable consistency.

  • 5

    To plate, arrange the poached eggs and crispy turkey bacon. Drizzle the creamy avocado hollandaise generously over the eggs.

  • 6

    Season with additional salt and pepper if desired, and enjoy your nutrient-packed meal.