YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise
Enjoy a protein-packed start to your day with tender poached eggs paired with crispy turkey bacon and drizzled with a velvety, light hollandaise made with a touch of Greek yogurt and fresh lemon. This dish brings together creamy, savory, and bright flavors for a satisfying meal.
INGREDIENTS
3 large eggs
2 slices turkey bacon
1 egg yolk
3 tbsp nonfat Greek yogurt
1 tsp lemon juice
Salt & cayenne pepper to taste
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer. Add a small pinch of salt.
Crack each egg into a small bowl separately. Create a gentle whirlpool in the simmering water and carefully slide an egg into the center. Poach each egg for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a paper towel.
While poaching the eggs, cook the turkey bacon in a non-stick skillet over medium heat until it turns crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
For the light hollandaise, combine the egg yolk, nonfat Greek yogurt, lemon juice, a pinch of salt, and a dash of cayenne pepper in a small bowl. Whisk the mixture until smooth and slightly thickened. If desired, gently warm the sauce by placing the bowl over a pan of barely simmering water, stirring continuously for 1-2 minutes. Do not overheat to avoid scrambling.
Plate the poached eggs and turkey bacon. Drizzle the creamy light hollandaise sauce over the eggs and bacon.
Season with additional salt and pepper if desired, and serve immediately.