Herb-Poached Eggs with Hollandaise on Toasted Sourdough

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

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

A vibrant twist on a classic brunch favorite, this dish features perfectly poached eggs infused with fresh herbs, crowned with a luxuriously creamy hollandaise sauce and served atop a slice of toasted sourdough. The harmonious blend of tangy lemon and delicate herbs elevates each bite, making every mouthful a celebration of flavor and texture.

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NUTRITION

566kcal
Protein
34.7g
Fat
35.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (≈200g total)

2 extra egg yolks (≈34g total)

1 slice sourdough bread (≈64g)

0.5 tablespoon unsalted butter (≈7g)

1 tablespoon lemon juice (≈15g)

2 tablespoons fresh mixed herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by preparing a pot of simmering water. Add a dash of salt to the water to help the eggs hold their shape.

  • 2

    Gently crack the 4 whole eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

  • 3

    Meanwhile, in a small saucepan, melt the unsalted butter over very low heat. In a heatproof bowl, combine the 2 extra egg yolks with the lemon juice and a pinch of salt. Place the bowl over a pan of simmering water to create a gentle double boiler.

  • 4

    Slowly whisk the melted butter into the egg yolk mixture, continuously whisking until the sauce thickens to a creamy consistency. Stir in the chopped fresh mixed herbs and adjust seasoning with salt and pepper to taste.

  • 5

    Toast the sourdough bread until it is golden and crunchy.

  • 6

    To plate, lay the toasted sourdough on a plate, gently place the poached eggs on top, and generously drizzle the warm hollandaise sauce over the eggs. Serve immediately.

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

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

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

A vibrant twist on a classic brunch favorite, this dish features perfectly poached eggs infused with fresh herbs, crowned with a luxuriously creamy hollandaise sauce and served atop a slice of toasted sourdough. The harmonious blend of tangy lemon and delicate herbs elevates each bite, making every mouthful a celebration of flavor and texture.

NUTRITION

566kcal
Protein
34.7g
Fat
35.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (≈200g total)

2 extra egg yolks (≈34g total)

1 slice sourdough bread (≈64g)

0.5 tablespoon unsalted butter (≈7g)

1 tablespoon lemon juice (≈15g)

2 tablespoons fresh mixed herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by preparing a pot of simmering water. Add a dash of salt to the water to help the eggs hold their shape.

  • 2

    Gently crack the 4 whole eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

  • 3

    Meanwhile, in a small saucepan, melt the unsalted butter over very low heat. In a heatproof bowl, combine the 2 extra egg yolks with the lemon juice and a pinch of salt. Place the bowl over a pan of simmering water to create a gentle double boiler.

  • 4

    Slowly whisk the melted butter into the egg yolk mixture, continuously whisking until the sauce thickens to a creamy consistency. Stir in the chopped fresh mixed herbs and adjust seasoning with salt and pepper to taste.

  • 5

    Toast the sourdough bread until it is golden and crunchy.

  • 6

    To plate, lay the toasted sourdough on a plate, gently place the poached eggs on top, and generously drizzle the warm hollandaise sauce over the eggs. Serve immediately.