Name: Poached Eggs with Dill Yogurt and Smoked Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat Greek yogurt; 2 large eggs; 4 oz smoked salmon; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 1 tbsp fresh dill; 0.25 tsp Aleppo pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Poached Eggs with Dill Yogurt and Smoked Salmon

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 Dill Yogurt and Smoked Salmon

Poached eggs nestled on a bed of garlicky dill yogurt and silky smoked salmon, finished with a drizzle of warm Aleppo-infused oil.

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NUTRITION

Protein

56.5g

Fat

25.1g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

2 large eggs

4 oz smoked salmon

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh dill

0.25 tsp Aleppo pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
In a small bowl, whisk the Greek yogurt with minced garlic, lemon juice, sea salt, and half of the chopped fresh dill until smooth.
2
In a small skillet or saucepan over low heat, warm the olive oil and Aleppo pepper for 2 minutes until the oil turns a vibrant red and smells fragrant.
3
Bring a pot of water to a gentle simmer and add a splash of vinegar; crack the eggs into the water and poach for 3 minutes until the whites are set but the yolks remain runny.
4
Spread the garlic yogurt onto a shallow plate or bowl in a thick, even layer.
5
Arrange the smoked salmon slices over the yogurt, then carefully place the poached eggs on top.
6
Drizzle the warm Aleppo oil over the eggs and yogurt, then garnish with the remaining fresh dill and black pepper.