Name: Blueberry Chia Pudding with Poached Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp chia seeds; 0.75 cup unsweetened almond milk; 1 cup non-fat Greek yogurt; 0.5 cup fresh blueberries; 2 large eggs; 1 tsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp hemp hearts

Blueberry Chia Pudding with Poached Eggs

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

YOUR SOLIN GENERATED RECIPE

Blueberry Chia Pudding with Poached Eggs

Chilled chia pudding whisked with Greek yogurt and topped with warm poached eggs for a silky texture that balances cool and savory notes.

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NUTRITION

Protein

45.9g

Fat

24.9g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

3 tbsp chia seeds

0.75 cup unsweetened almond milk

1 cup non-fat Greek yogurt

0.5 cup fresh blueberries

2 large eggs

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp hemp hearts

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PREPARATION

1
Whisk the chia seeds, almond milk, and Greek yogurt together in a bowl until well combined and smooth.
2
Stir in half of the fresh blueberries and refrigerate for at least 30 minutes to allow the pudding to thicken.
3
Fill a small saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium-low heat.
4
Crack each egg into a small ramekin and carefully slide them into the simmering water, poaching for 3 minutes until the whites are set.
5
Spoon the chilled chia pudding into a bowl and top with the remaining fresh blueberries.
6
Carefully lift the poached eggs with a slotted spoon and place them on top of the pudding.
7
Season the eggs with sea salt and black pepper, then garnish the entire bowl with hemp hearts before serving.