Herb-Poached Eggs with Avocado Hollandaise

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

Herb-Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Avocado Hollandaise

Enjoy a vibrant twist on classic eggs benedict with perfectly poached eggs crowned by a creamy, herb-infused avocado hollandaise. This dish is both luxurious and nourishing, offering a burst of fresh herbs and tangy lemon blended into a silky sauce that elevates the natural richness of poached eggs.

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NUTRITION

528kcal
Protein
34.8g
Fat
39.7g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/2 Avocado

1 Tbsp Fresh Lemon Juice

2 Tbsp Mixed Fresh Herbs (Chives, Parsley, Dill)

Pinch of Salt

Pinch of Black Pepper

1 Cup Water

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Optionally, add a small splash of water with a pinch of salt.

  • 2

    Crack each egg into a small bowl one by one to ensure intact yolks, then gently slide the eggs into the simmering water to poach. Allow them to cook for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs are poaching, scoop out the flesh of the avocado into a blender. Add the fresh lemon juice, chopped herbs, a pinch of salt, and a pinch of black pepper. Blend until smooth, adding water as needed to achieve a creamy, drizzle-able hollandaise consistency.

  • 4

    Once poached, use a slotted spoon to carefully remove the eggs from the water and gently pat dry.

  • 5

    Plate the poached eggs and generously drizzle the avocado hollandaise over the top. Garnish with a few extra chopped herbs if desired, and serve immediately.

Herb-Poached Eggs with Avocado Hollandaise

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

Herb-Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Avocado Hollandaise

Enjoy a vibrant twist on classic eggs benedict with perfectly poached eggs crowned by a creamy, herb-infused avocado hollandaise. This dish is both luxurious and nourishing, offering a burst of fresh herbs and tangy lemon blended into a silky sauce that elevates the natural richness of poached eggs.

NUTRITION

528kcal
Protein
34.8g
Fat
39.7g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1/2 Avocado

1 Tbsp Fresh Lemon Juice

2 Tbsp Mixed Fresh Herbs (Chives, Parsley, Dill)

Pinch of Salt

Pinch of Black Pepper

1 Cup Water

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Optionally, add a small splash of water with a pinch of salt.

  • 2

    Crack each egg into a small bowl one by one to ensure intact yolks, then gently slide the eggs into the simmering water to poach. Allow them to cook for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs are poaching, scoop out the flesh of the avocado into a blender. Add the fresh lemon juice, chopped herbs, a pinch of salt, and a pinch of black pepper. Blend until smooth, adding water as needed to achieve a creamy, drizzle-able hollandaise consistency.

  • 4

    Once poached, use a slotted spoon to carefully remove the eggs from the water and gently pat dry.

  • 5

    Plate the poached eggs and generously drizzle the avocado hollandaise over the top. Garnish with a few extra chopped herbs if desired, and serve immediately.