YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon, Fresh Spinach, and Creamy Lemon-Dill Sauce on Toasted Whole Grain Bread
Enjoy a vibrant and satisfying dish featuring perfectly poached eggs, crispy turkey bacon, and fresh spinach all served atop toasted whole grain bread. The dish is elevated by a tangy and creamy lemon-dill sauce that ties all the textures and flavors together beautifully.
INGREDIENTS
3 Large Eggs
2 slices Turkey Bacon
1 cup Fresh Spinach
1 slice Whole Grain Bread
2 ounces Nonfat Greek Yogurt
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill
Salt and Pepper to taste
PREPARATION
Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional) to help the eggs coagulate.
Crack the eggs into small bowls, then gently slide them one by one into the simmering water. Poach for 3-4 minutes until the whites are set and yolks remain runny.
While the eggs are poaching, cook the turkey bacon in a skillet over medium heat until crispy, about 3-4 minutes per side. Remove and set aside on paper towels to drain.
Toast the whole grain bread until lightly browned, then spread it with a thin layer of your preferred accompaniment if desired.
In a small bowl, combine the nonfat Greek yogurt, lemon juice, and chopped fresh dill. Season with salt and pepper to taste, whisking until smooth.
Arrange the fresh spinach on the toasted bread, place the poached eggs on top, and crumble the crispy turkey bacon over the eggs.
Drizzle the creamy lemon-dill sauce over the entire dish, and add an extra sprinkle of salt and pepper if needed before serving.