Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

Enjoy a protein-packed morning boost with perfectly poached eggs, crispy turkey bacon, and a luxuriously light hollandaise sauce made with nonfat Greek yogurt, lemon, and a touch of dijon. This dish balances creamy, tangy, and savory flavors into a satisfying meal that’s low in calories while providing essential protein to power your day.

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NUTRITION

350kcal
Protein
33.7g
Fat
21.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

3 slices Turkey Bacon (approx 45g)

1/3 cup Nonfat Greek Yogurt (approx 80g)

1 teaspoon Lemon Juice

1/2 teaspoon Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Fill a medium-sized saucepan with water and heat until it reaches a gentle simmer. Add a pinch of salt to the water.

  • 2

    Crack the eggs individually into small bowls to ensure the yolks remain intact.

  • 3

    Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on warm paper towels to drain.

  • 4

    In a separate skillet over medium heat, cook the turkey bacon until crisp, about 3-4 minutes per side. Once done, transfer them to a paper towel-lined plate.

  • 5

    For the light hollandaise, combine the nonfat Greek yogurt, lemon juice, dijon mustard, and a pinch of salt and pepper in a small bowl. Whisk thoroughly until smooth and creamy. (Optional: Gently warm the mixture in a microwave for 10-15 seconds for a slightly warmer sauce.)

  • 6

    To serve, place the poached eggs on a plate, arrange the crispy turkey bacon alongside, and drizzle the light hollandaise sauce over the eggs. Season with additional salt and pepper if desired.

Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Light Hollandaise

Enjoy a protein-packed morning boost with perfectly poached eggs, crispy turkey bacon, and a luxuriously light hollandaise sauce made with nonfat Greek yogurt, lemon, and a touch of dijon. This dish balances creamy, tangy, and savory flavors into a satisfying meal that’s low in calories while providing essential protein to power your day.

NUTRITION

350kcal
Protein
33.7g
Fat
21.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

3 slices Turkey Bacon (approx 45g)

1/3 cup Nonfat Greek Yogurt (approx 80g)

1 teaspoon Lemon Juice

1/2 teaspoon Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Fill a medium-sized saucepan with water and heat until it reaches a gentle simmer. Add a pinch of salt to the water.

  • 2

    Crack the eggs individually into small bowls to ensure the yolks remain intact.

  • 3

    Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on warm paper towels to drain.

  • 4

    In a separate skillet over medium heat, cook the turkey bacon until crisp, about 3-4 minutes per side. Once done, transfer them to a paper towel-lined plate.

  • 5

    For the light hollandaise, combine the nonfat Greek yogurt, lemon juice, dijon mustard, and a pinch of salt and pepper in a small bowl. Whisk thoroughly until smooth and creamy. (Optional: Gently warm the mixture in a microwave for 10-15 seconds for a slightly warmer sauce.)

  • 6

    To serve, place the poached eggs on a plate, arrange the crispy turkey bacon alongside, and drizzle the light hollandaise sauce over the eggs. Season with additional salt and pepper if desired.