Name: Smoked Salmon Eggs Benedict with Dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Smoked salmon; 2 large Eggs; 1 slice Whole grain bread; 0.25 cup Non-fat Greek yogurt; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 1 tbsp Fresh dill; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp White vinegar

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

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Eggs Benedict with Dill

Poached eggs nestled on silky smoked salmon and toasted whole grain bread, topped with a bright, creamy dill-infused yogurt sauce.

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NUTRITION

Protein

44.2g

Fat

19.2g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Smoked salmon

2 large Eggs

1 slice Whole grain bread

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

1 tbsp Fresh dill

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and half of the chopped fresh dill until the sauce is smooth and creamy.
3
Toast the whole grain bread until golden and crisp, then place it on a serving plate.
4
Carefully crack each egg into a small ramekin and slide them into the simmering water, poaching for about 3 minutes until the whites are set but the yolks remain runny.
5
Layer the smoked salmon slices evenly across the toasted bread.
6
Use a slotted spoon to remove the poached eggs from the water, patting them dry with a paper towel before placing them on top of the salmon.
7
Drizzle the prepared yogurt sauce over the eggs and garnish with the remaining fresh dill, sea salt, and black pepper.