YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon, Fresh Spinach, and Zesty Avocado Cream on Whole-Wheat Toast
Enjoy a vibrant, protein-packed meal featuring perfectly poached eggs paired with crispy turkey bacon nestled atop fresh spinach. A creamy, zesty avocado blend adds a luscious finish, all served on a hearty slice of whole-wheat toast for a balanced taste sensation.
INGREDIENTS
3 large Eggs
2 slices Turkey Bacon
2 cups Fresh Spinach
1/2 Avocado
1 slice Whole-Wheat Bread
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help the egg whites coagulate.
Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolk remains runny.
While the eggs are poaching, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy on both sides. Remove and set on a paper towel-lined plate.
In a small bowl, mash the 1/2 avocado with a pinch of salt, pepper, and a squeeze of lemon juice (optional) until smooth to create a zesty avocado cream.
Toast the whole-wheat bread to your preferred level of crispiness.
On your serving plate, layer the toasted bread with fresh spinach. Top with the poached eggs and arrange the crispy turkey bacon alongside.
Drizzle or dollop the avocado cream over the eggs and spinach. Serve immediately and enjoy the blend of textures and flavors.