YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Turkey Bacon, Sautéed Spinach, and Creamy Lemon-Dill Sauce
Enjoy a brilliant combination of silky poached eggs paired with crispy turkey bacon, fresh sautéed spinach, and a tangy, creamy lemon-dill sauce. This dish offers a delightful balance of textures and flavors, perfect for a satisfying meal at any time of day.
INGREDIENTS
3 large eggs
3 slices turkey bacon
2 cups fresh spinach
1/4 cup nonfat Greek yogurt
1 teaspoon olive oil
1 tablespoon lemon juice
1 tablespoon fresh dill
Salt and pepper to taste
PREPARATION
Fill a saucepan with water and bring it to a gentle simmer. Add a small splash of vinegar if desired to help the eggs hold their shape.
Crack each egg into a small bowl and carefully slide into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set while keeping the yolks runny. Remove the eggs with a slotted spoon and set aside on a warm plate.
Heat a non-stick skillet over medium heat and add the turkey bacon. Cook for about 3-4 minutes per side until crispy. Remove and drain on paper towels.
In the same skillet, add the fresh spinach and sauté for about 1-2 minutes until just wilted. Season lightly with salt and pepper.
In a small bowl, combine the nonfat Greek yogurt, olive oil, lemon juice, and freshly chopped dill. Stir well and season with a pinch of salt and pepper to create a creamy lemon-dill sauce.
Plate the sautéed spinach as a bed, top with the poached eggs, and arrange the crispy turkey bacon on the side. Drizzle the lemon-dill sauce over the eggs or serve on the side for dipping.