YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon, Sautéed Greens, and Zesty Greek Yogurt Hollandaise
Enjoy a vibrant plate of perfectly poached eggs accompanied by crispy turkey bacon, a delicate bed of seasoned sautéed spinach, and a tangy Greek yogurt hollandaise drizzled with lemon and a hint of mustard. This dish marries classic breakfast flavors with a modern, protein-packed twist, delivering a satisfying and balanced meal that’s both hearty and light.
INGREDIENTS
3 large whole eggs
1 large egg white
2 slices turkey bacon
1 cup spinach
1/4 cup nonfat Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a dash of salt.
Crack the eggs into small individual cups to ease the poaching process.
Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for soft, runny yolks. Remove with a slotted spoon and set aside on a warm plate.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper to create a tangy hollandaise sauce. Adjust seasoning to taste.
Heat olive oil in a skillet over medium heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Season lightly with salt and pepper.
In another pan over medium heat, crisp the turkey bacon until heated through and slightly crispy, about 3-4 minutes per side.
Arrange the sautéed spinach on a plate, place the poached eggs on top, and drape the crispy turkey bacon alongside.
Drizzle the Greek yogurt hollandaise over the eggs and spinach, then garnish with additional pepper if desired. Serve immediately.