Name: Poached Eggs with Crispy Prosciutto, Sautéed Spinach, and Creamy Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs (150 g total); 2 slices Prosciutto (40 g total); 2 cups Fresh Spinach (60 g); 1 teaspoon Olive Oil (5 g); 2 tablespoons Nonfat Greek Yogurt (30 g); 1 tablespoon Lemon Juice (15 g); Fresh Dill sprig

Poached Eggs with Crispy Prosciutto, Sautéed Spinach, and Creamy Lemon-Dill Sauce

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

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Prosciutto, Sautéed Spinach, and Creamy Lemon-Dill Sauce

Enjoy a balanced and savory dish that blends silky poached eggs with crispy prosciutto and lightly sautéed spinach, all drizzled with a refreshing lemon-dill Greek yogurt sauce. Ideal for a nutrient-packed start or a satisfying light meal any time of day.

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NUTRITION

Protein

31.9g

Fat

24.6g

Carbs

5.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150 g total)

2 slices Prosciutto (40 g total)

2 cups Fresh Spinach (60 g)

1 teaspoon Olive Oil (5 g)

2 tablespoons Nonfat Greek Yogurt (30 g)

1 tablespoon Lemon Juice (15 g)

Fresh Dill sprig

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PREPARATION

1
Begin by preparing a pot of simmering water for poaching the eggs. Crack the eggs into individual small bowls.
2
Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on paper towels.
3
While the eggs are poaching, heat the olive oil in a pan over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted. Season lightly with salt and pepper.
4
Meanwhile, in a small bowl combine the nonfat Greek yogurt, lemon juice, and finely chopped fresh dill. Mix well to create a creamy lemon-dill sauce. Adjust seasoning with salt and pepper to taste.
5
In a separate small pan, crisp the prosciutto slices over medium-high heat until they become crispy, about 1-2 minutes per side. Remove and let them cool slightly.
6
To plate, arrange the sautéed spinach as a base, place the poached eggs on top, and crumble or lay the crispy prosciutto slices over the dish. Drizzle the creamy lemon-dill sauce over the eggs and garnish with an extra sprinkle of fresh dill if desired.