Chia Greek Yogurt with Poached Eggs

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

Chia Greek Yogurt with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Chia Greek Yogurt with Poached Eggs

Savory Greek yogurt swirled with chia seeds and topped with silky poached eggs, finished with a drizzle of chili-infused oil and fresh herbs.

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NUTRITION

484kcal
Protein
43.3g
Fat
21.2g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 tbsp Chia seeds

2 large Eggs

1 slice Sprouted grain bread

1 tsp Extra virgin olive oil

0.25 tsp Smoked paprika

1 tbsp Fresh dill

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Apple cider vinegar

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PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt and chia seeds; let it sit for 5 minutes to allow the seeds to hydrate and thicken the yogurt.

  • 2

    Fill a medium saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium heat.

  • 3

    Crack each egg into a small ramekin or cup, then carefully slide them into the simmering water, poaching for about 3 minutes until the whites are fully set but the yolks remain runny.

  • 4

    While the eggs are poaching, toast the sprouted grain bread until golden and crisp.

  • 5

    Spread the thickened chia-yogurt mixture into a shallow bowl and create a small well in the center using the back of a spoon.

  • 6

    Use a slotted spoon to gently lift the poached eggs out of the water, patting the bottom of the spoon with a paper towel to remove excess moisture before placing them onto the yogurt.

  • 7

    Drizzle the olive oil over the eggs and yogurt, then garnish with smoked paprika, sea salt, black pepper, and fresh dill, serving the toast on the side.

Chia Greek Yogurt with Poached Eggs

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

Chia Greek Yogurt with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Chia Greek Yogurt with Poached Eggs

Savory Greek yogurt swirled with chia seeds and topped with silky poached eggs, finished with a drizzle of chili-infused oil and fresh herbs.

NUTRITION

484kcal
Protein
43.3g
Fat
21.2g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 tbsp Chia seeds

2 large Eggs

1 slice Sprouted grain bread

1 tsp Extra virgin olive oil

0.25 tsp Smoked paprika

1 tbsp Fresh dill

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt and chia seeds; let it sit for 5 minutes to allow the seeds to hydrate and thicken the yogurt.

  • 2

    Fill a medium saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium heat.

  • 3

    Crack each egg into a small ramekin or cup, then carefully slide them into the simmering water, poaching for about 3 minutes until the whites are fully set but the yolks remain runny.

  • 4

    While the eggs are poaching, toast the sprouted grain bread until golden and crisp.

  • 5

    Spread the thickened chia-yogurt mixture into a shallow bowl and create a small well in the center using the back of a spoon.

  • 6

    Use a slotted spoon to gently lift the poached eggs out of the water, patting the bottom of the spoon with a paper towel to remove excess moisture before placing them onto the yogurt.

  • 7

    Drizzle the olive oil over the eggs and yogurt, then garnish with smoked paprika, sea salt, black pepper, and fresh dill, serving the toast on the side.