Herb-Poached Eggs with Creamy Avocado Hollandaise

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

Herb-Poached Eggs with Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Creamy Avocado Hollandaise

Delight in these silky, herb-infused poached eggs crowned with a luscious avocado hollandaise that blends creamy nonfat Greek yogurt with ripe avocado and zesty lemon. This dish offers a satisfying balance of rich flavors and vibrant freshness, perfect for starting your day or enjoying a light, nutrient-packed meal.

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NUTRITION

352kcal
Protein
15.2g
Fat
26.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 medium avocado

1/4 cup nonfat plain Greek yogurt

1 tbsp fresh parsley (chopped)

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water, add a splash of vinegar if desired, and bring to a gentle simmer over medium heat.

  • 2

    Crack each egg into a small bowl to ensure no shell fragments, then gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    Meanwhile, in a blender, combine the avocado, nonfat Greek yogurt, lemon juice, and fresh parsley. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste.

  • 4

    Using a slotted spoon, carefully remove the poached eggs from the water and drain on a paper towel-lined plate.

  • 5

    Plate the eggs and generously drizzle with the creamy avocado hollandaise. Garnish with extra chopped parsley if desired, and serve immediately.

Herb-Poached Eggs with Creamy Avocado Hollandaise

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

Herb-Poached Eggs with Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Creamy Avocado Hollandaise

Delight in these silky, herb-infused poached eggs crowned with a luscious avocado hollandaise that blends creamy nonfat Greek yogurt with ripe avocado and zesty lemon. This dish offers a satisfying balance of rich flavors and vibrant freshness, perfect for starting your day or enjoying a light, nutrient-packed meal.

NUTRITION

352kcal
Protein
15.2g
Fat
26.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 medium avocado

1/4 cup nonfat plain Greek yogurt

1 tbsp fresh parsley (chopped)

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water, add a splash of vinegar if desired, and bring to a gentle simmer over medium heat.

  • 2

    Crack each egg into a small bowl to ensure no shell fragments, then gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    Meanwhile, in a blender, combine the avocado, nonfat Greek yogurt, lemon juice, and fresh parsley. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste.

  • 4

    Using a slotted spoon, carefully remove the poached eggs from the water and drain on a paper towel-lined plate.

  • 5

    Plate the eggs and generously drizzle with the creamy avocado hollandaise. Garnish with extra chopped parsley if desired, and serve immediately.