YOUR SOLIN GENERATED RECIPE
Smoked Salmon Poached Eggs with Fresh Greens and Creamy Lemon-Dill Sauce
A vibrant plate featuring delicately poached eggs paired with silky smoked salmon and a refreshing bed of mixed greens, all drizzled with a tangy lemon-dill sauce that ties the flavors together beautifully.
INGREDIENTS
3 Large Eggs
3 ounces Smoked Salmon
1 cup Mixed Greens
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Dill
PREPARATION
Bring a pot of water to a gentle simmer and add a small splash of vinegar (optional) to help the eggs hold shape.
Crack the eggs into individual small cups or bowls to ensure gentle poaching.
Slowly slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set but yolks remain runny.
While the eggs are poaching, arrange the mixed greens on your serving plate and top with slices of smoked salmon.
In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, and finely chopped fresh dill to form the creamy sauce.
Once the eggs are done, carefully remove them with a slotted spoon and place them atop the greens and salmon.
Drizzle the lemon-dill sauce over the eggs and greens, and serve immediately.