YOUR SOLIN GENERATED RECIPE
Whole Grain Eggs Benedict with Lean Turkey Bacon and Creamy Lemon-Dill Sauce
Enjoy a modern twist on a classic brunch dish with this Whole Grain Eggs Benedict featuring lean turkey bacon, perfectly poached eggs, and a light, creamy lemon-dill sauce served on a toasted whole grain English muffin. The dish boasts a balance of protein, whole grains, and bright, zesty flavors to kickstart your day or provide a fulfilling lunch or dinner.
INGREDIENTS
1 whole egg
3 egg whites
1 whole grain English muffin
3 slices lean turkey bacon
1 serving creamy lemon-dill sauce
1 tbsp fresh dill
1 tbsp fresh lemon juice
PREPARATION
Begin by preparing the lemon-dill sauce: In a small bowl, combine the creamy base (tartar sauce or your preferred light creamy sauce) with 1 tablespoon each of fresh dill and lemon juice. Mix well and set aside.
Toast the whole grain English muffin until lightly browned.
In a skillet over medium heat, cook the lean turkey bacon slices until they are crispy, about 3-4 minutes per side. Remove and keep warm.
For the eggs, bring a pot of water to a gentle simmer. Crack 1 whole egg and 3 egg whites into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon.
Assemble the dish by placing the toasted muffin on a plate, arranging the turkey bacon on top, and then gently placing the poached eggs over the bacon.
Drizzle the creamy lemon-dill sauce over the eggs and garnish with an extra sprinkle of fresh dill if desired.
Serve immediately and enjoy the balanced flavors and textures of this elevated Eggs Benedict.