YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Poached Eggs with Sautéed Spinach on Whole Grain Toast with Creamy Lemon Yogurt Sauce
Enjoy a balanced and sophisticated dish featuring crispy turkey bacon, perfectly poached eggs nestled atop a bed of warm whole grain toast, paired with tender sautéed spinach and finished with a tangy creamy lemon yogurt sauce. This dish is designed to deliver a satisfying and flavorful experience that's both nutrient-rich and delightfully refreshing.
INGREDIENTS
2 slices Turkey Bacon
3 poached Eggs
1 cup sautéed Spinach
1 slice Whole Grain Toast
1/4 cup Nonfat Greek Yogurt
1 tablespoon Lemon Juice
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Begin by heating a small skillet over medium heat and cook the turkey bacon until crispy on both sides. Remove and set aside.
In a separate pot, bring water to a gentle simmer. Crack the eggs into individual cups and slowly slide them into the water to poach. Cook for about 3-4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon.
While the eggs poach, heat a non-stick pan over medium heat with 1 teaspoon olive oil. Add spinach and a pinch of salt, sautéing until wilted, roughly 2-3 minutes.
Toast a slice of whole grain bread until golden and set on a plate.
In a small bowl, mix nonfat Greek yogurt with 1 tablespoon lemon juice and a dash of salt and pepper to create a creamy, tangy sauce.
Assemble the dish by placing the toasted bread on a plate, laying the sautéed spinach over it, then topping with the poached eggs and crispy turkey bacon. Drizzle the lemon yogurt sauce over the top.
Season with additional salt and pepper if desired and serve immediately.