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 modern twist on classic eggs benedict with this lighter, nutrient-packed herb-poached eggs topped with a creamy avocado hollandaise. Fresh, vibrant herbs and a splash of lemon bring brightness to the rich, velvety sauce, making each bite a balanced blend of savory and tangy flavors—all while keeping your macros in check.

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NUTRITION

443kcal
Protein
33.4g
Fat
30g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 egg whites (from large eggs)

1/2 medium avocado

1/4 cup nonfat Greek yogurt

2 tbsp fresh herbs (parsley & dill)

1 tbsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Bring a shallow pan of water to a simmer and add a pinch of salt.

  • 2

    Crack the whole eggs and carefully separate 2 egg whites from additional eggs if needed, keeping them in a small bowl.

  • 3

    Gently slide the eggs (combining whole eggs and reserved egg whites) into the simmering water. Poach for about 3-4 minutes, until the whites are set but yolks remain runny.

  • 4

    Meanwhile, in a small blender, combine the avocado flesh (scooped from the half avocado), nonfat Greek yogurt, fresh herbs, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Carefully remove the poached eggs with a slotted spoon and place them on a serving plate.

  • 6

    Drizzle the avocado hollandaise sauce over the eggs, and add extra fresh herbs if desired for garnish.

  • 7

    Serve immediately while warm.

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 modern twist on classic eggs benedict with this lighter, nutrient-packed herb-poached eggs topped with a creamy avocado hollandaise. Fresh, vibrant herbs and a splash of lemon bring brightness to the rich, velvety sauce, making each bite a balanced blend of savory and tangy flavors—all while keeping your macros in check.

NUTRITION

443kcal
Protein
33.4g
Fat
30g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 egg whites (from large eggs)

1/2 medium avocado

1/4 cup nonfat Greek yogurt

2 tbsp fresh herbs (parsley & dill)

1 tbsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Bring a shallow pan of water to a simmer and add a pinch of salt.

  • 2

    Crack the whole eggs and carefully separate 2 egg whites from additional eggs if needed, keeping them in a small bowl.

  • 3

    Gently slide the eggs (combining whole eggs and reserved egg whites) into the simmering water. Poach for about 3-4 minutes, until the whites are set but yolks remain runny.

  • 4

    Meanwhile, in a small blender, combine the avocado flesh (scooped from the half avocado), nonfat Greek yogurt, fresh herbs, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Carefully remove the poached eggs with a slotted spoon and place them on a serving plate.

  • 6

    Drizzle the avocado hollandaise sauce over the eggs, and add extra fresh herbs if desired for garnish.

  • 7

    Serve immediately while warm.