Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

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

Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

YOUR SOLIN GENERATED RECIPE

Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

Enjoy a savory, protein-packed meal featuring perfectly poached eggs paired with crisp turkey bacon served atop a toasted whole grain English muffin, all drizzled with a light and tangy Greek yogurt hollandaise. This balanced dish offers a wonderful mix of textures and flavors—from the warm, rich eggs to the refreshing finish of a citrus-infused sauce.

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NUTRITION

400kcal
Protein
32.8g
Fat
16.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx. 100g total)

2 slices turkey bacon (approx. 28g total)

1 whole grain English muffin (approx. 57g)

1/3 cup nonfat Greek yogurt (approx. 80g)

1 teaspoon lemon juice (approx. 5g)

1/2 teaspoon Dijon mustard (approx. 5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Begin by preparing the creamy Greek yogurt hollandaise. In a small bowl, mix together the nonfat Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper until smooth and well combined. Set aside.

  • 2

    Bring a pot of water to a gentle simmer. Crack each egg individually into a small bowl, then gently slide into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.

  • 3

    While the eggs are poaching, cook the turkey bacon in a skillet over medium heat until crispy, or follow package instructions.

  • 4

    Toast the whole grain English muffin until lightly browned.

  • 5

    Assemble the dish by placing the toasted English muffin on a plate, topping it with the poached eggs and crisp turkey bacon.

  • 6

    Drizzle the prepared Greek yogurt hollandaise over the assembled dish and finish with a light sprinkle of salt and pepper if desired. Serve immediately.

Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

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

Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

YOUR SOLIN GENERATED RECIPE

Turkey Bacon and Poached Eggs with Whole Grain English Muffin and Creamy Greek Yogurt Hollandaise

Enjoy a savory, protein-packed meal featuring perfectly poached eggs paired with crisp turkey bacon served atop a toasted whole grain English muffin, all drizzled with a light and tangy Greek yogurt hollandaise. This balanced dish offers a wonderful mix of textures and flavors—from the warm, rich eggs to the refreshing finish of a citrus-infused sauce.

NUTRITION

400kcal
Protein
32.8g
Fat
16.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx. 100g total)

2 slices turkey bacon (approx. 28g total)

1 whole grain English muffin (approx. 57g)

1/3 cup nonfat Greek yogurt (approx. 80g)

1 teaspoon lemon juice (approx. 5g)

1/2 teaspoon Dijon mustard (approx. 5g)

Salt and pepper to taste

PREPARATION

  • 1

    Begin by preparing the creamy Greek yogurt hollandaise. In a small bowl, mix together the nonfat Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper until smooth and well combined. Set aside.

  • 2

    Bring a pot of water to a gentle simmer. Crack each egg individually into a small bowl, then gently slide into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.

  • 3

    While the eggs are poaching, cook the turkey bacon in a skillet over medium heat until crispy, or follow package instructions.

  • 4

    Toast the whole grain English muffin until lightly browned.

  • 5

    Assemble the dish by placing the toasted English muffin on a plate, topping it with the poached eggs and crisp turkey bacon.

  • 6

    Drizzle the prepared Greek yogurt hollandaise over the assembled dish and finish with a light sprinkle of salt and pepper if desired. Serve immediately.