YOUR SOLIN GENERATED RECIPE
Healthy Poached Eggs Benedict with Crispy Turkey Bacon and Creamy Avocado Hollandaise
Enjoy a light yet satisfying twist on a classic eggs benedict. Poached eggs are delicately set atop a toasted whole grain base, accompanied by crispy turkey bacon and crowned with a silky, tangy avocado hollandaise sauce. Each bite balances richness with a refreshing zest, making it an ideal start to energize your day.
INGREDIENTS
2 large Eggs (whole)
2 large Egg Whites
3 slices Turkey Bacon
1 half Whole Wheat English Muffin
1 half small Avocado
2 tbsp Nonfat Greek Yogurt
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Begin by toasting the half English muffin until it is lightly crisp.
Bring a pot of water to a gentle simmer and add a dash of salt. Crack the eggs and carefully poach them one at a time until the whites are set and yolks remain soft, about 3 minutes. Set aside and keep warm.
In a separate pan, cook the turkey bacon over medium heat until it becomes crispy, turning occasionally. Once done, place on a paper towel to drain excess fat.
For the avocado hollandaise, blend the half avocado with the nonfat Greek yogurt and lemon juice until smooth. Season with salt and pepper to taste. If needed, add a tiny bit of warm water to achieve a drizzly consistency.
Plate the toasted muffin base first, then layer with the poached eggs. Arrange the crispy turkey bacon alongside or draped over the eggs.
Drizzle the creamy avocado hollandaise generously over the top. Garnish with an extra pinch of pepper if desired and serve immediately.