YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon and Creamy Avocado Sauce
Enjoy a satisfying plate of perfectly poached eggs paired with crispy turkey bacon, all topped with a velvety avocado sauce enriched with a dollop of Greek yogurt. This dish balances rich, creamy textures with a hint of tang and a crisp bite for a nutrient-packed meal that’s both delicious and energizing.
INGREDIENTS
2 large Whole Eggs (~100g)
3 large Egg Whites (~99g)
2 slices Turkey Bacon (~28g)
1 half medium Avocado (~100g)
1/4 cup Non-fat Greek Yogurt (~61g)
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer.
Crack 2 whole eggs and separate 3 egg whites into a small bowl. Set aside.
Add a splash of lemon juice to the water to help the eggs hold their shape.
Gently slide the eggs into the simmering water, one at a time, ensuring they do not stick together. Poach for about 3-4 minutes for a soft, runny yolk or longer for firmer yolks.
While the eggs are poaching, place turkey bacon slices in a non-stick skillet over medium heat and cook until crispy, about 4-5 minutes per side.
In a blender or food processor, combine the avocado, non-fat Greek yogurt, lemon juice, and a pinch of salt and pepper. Blend until smooth to create a creamy avocado sauce.
Using a slotted spoon, carefully remove the poached eggs and drain any excess water.
Plate the poached eggs and top with the creamy avocado sauce. Arrange the crispy turkey bacon on the side and season with additional salt and pepper to taste.
Serve immediately and enjoy your nutritious, flavorful meal.