Herb-Poached Eggs with Hollandaise on Roasted Portobello

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

Herb-Poached Eggs with Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Roasted Portobello

Enjoy a luxurious twist on classic eggs Benedict with herb-poached eggs and a silky homemade hollandaise drizzled over a beautifully roasted Portobello mushroom cap. The vibrant fresh herbs add a burst of flavor that perfectly complements the rich, velvety sauce, making each bite both nourishing and indulgent.

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NUTRITION

594kcal
Protein
37.9g
Fat
54.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 egg yolks

1 tbsp unsalted butter

1 large Portobello mushroom cap

2 tbsp mixed fresh herbs (chives, parsley, dill)

1 tsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Clean the Portobello mushroom cap and remove the stem. Place it on a baking sheet lined with parchment and lightly drizzle with a little salt and pepper.

  • 2

    Roast the Portobello cap in the oven for 10-12 minutes until tender and slightly caramelized.

  • 3

    Bring a medium-sized pot of water to a gentle simmer. Crack the 5 whole eggs into small cups separately.

  • 4

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 5

    Meanwhile, prepare the hollandaise sauce: In a small heatproof bowl, combine the 2 egg yolks, 1 tsp lemon juice, and a pinch of salt. Place the bowl over a pot of barely simmering water (double boiler method). Slowly whisk in 1 tbsp of unsalted butter until the sauce is smooth and slightly thickened. Stir in the chopped fresh herbs.

  • 6

    To assemble, slice the roasted Portobello cap if desired. Place it on a serving plate, then lay the poached eggs on top. Drizzle the warm hollandaise sauce over the eggs. Season with an extra pinch of salt and freshly ground pepper if needed.

  • 7

    Serve immediately and enjoy this elegant yet simple dish.

Herb-Poached Eggs with Hollandaise on Roasted Portobello

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

Herb-Poached Eggs with Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Roasted Portobello

Enjoy a luxurious twist on classic eggs Benedict with herb-poached eggs and a silky homemade hollandaise drizzled over a beautifully roasted Portobello mushroom cap. The vibrant fresh herbs add a burst of flavor that perfectly complements the rich, velvety sauce, making each bite both nourishing and indulgent.

NUTRITION

594kcal
Protein
37.9g
Fat
54.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 egg yolks

1 tbsp unsalted butter

1 large Portobello mushroom cap

2 tbsp mixed fresh herbs (chives, parsley, dill)

1 tsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Clean the Portobello mushroom cap and remove the stem. Place it on a baking sheet lined with parchment and lightly drizzle with a little salt and pepper.

  • 2

    Roast the Portobello cap in the oven for 10-12 minutes until tender and slightly caramelized.

  • 3

    Bring a medium-sized pot of water to a gentle simmer. Crack the 5 whole eggs into small cups separately.

  • 4

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 5

    Meanwhile, prepare the hollandaise sauce: In a small heatproof bowl, combine the 2 egg yolks, 1 tsp lemon juice, and a pinch of salt. Place the bowl over a pot of barely simmering water (double boiler method). Slowly whisk in 1 tbsp of unsalted butter until the sauce is smooth and slightly thickened. Stir in the chopped fresh herbs.

  • 6

    To assemble, slice the roasted Portobello cap if desired. Place it on a serving plate, then lay the poached eggs on top. Drizzle the warm hollandaise sauce over the eggs. Season with an extra pinch of salt and freshly ground pepper if needed.

  • 7

    Serve immediately and enjoy this elegant yet simple dish.