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

Enjoy a vibrant twist on classic eggs Benedict – tender poached eggs infused with fresh herbs, crowned with a silky hollandaise sauce subtly brightened by lemon and dill, all served atop a perfectly toasted slice of sourdough. This dish harmonizes indulgence with clean ingredients, making it an ideal choice for a nutrient-packed, satisfying meal.

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NUTRITION

508kcal
Protein
33.6g
Fat
33g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg yolks

1 tsp unsalted butter

1 slice sourdough bread

1 tbsp fresh lemon juice

1 tbsp chopped fresh dill

Salt and pepper to taste

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PREPARATION

  • 1

    Bring a medium saucepan with water to a gentle simmer and add a pinch of salt.

  • 2

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

  • 3

    For the hollandaise sauce, in a heatproof bowl set over a pan of barely simmering water (double boiler method), whisk together the 2 egg yolks and 1 tablespoon of fresh lemon juice. Continue whisking while slowly stirring in 1 teaspoon of unsalted butter until the sauce thickens and becomes creamy. Remove from heat and stir in the chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Toast the sourdough slice until golden and crisp.

  • 5

    Place the toasted sourdough on a plate, gently arrange the poached eggs on top, and generously drizzle or spoon the warm hollandaise sauce over the eggs.

  • 6

    Finish with an extra light sprinkle of salt, pepper, and a few additional herbs if desired, then 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

Enjoy a vibrant twist on classic eggs Benedict – tender poached eggs infused with fresh herbs, crowned with a silky hollandaise sauce subtly brightened by lemon and dill, all served atop a perfectly toasted slice of sourdough. This dish harmonizes indulgence with clean ingredients, making it an ideal choice for a nutrient-packed, satisfying meal.

NUTRITION

508kcal
Protein
33.6g
Fat
33g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg yolks

1 tsp unsalted butter

1 slice sourdough bread

1 tbsp fresh lemon juice

1 tbsp chopped fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Bring a medium saucepan with water to a gentle simmer and add a pinch of salt.

  • 2

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

  • 3

    For the hollandaise sauce, in a heatproof bowl set over a pan of barely simmering water (double boiler method), whisk together the 2 egg yolks and 1 tablespoon of fresh lemon juice. Continue whisking while slowly stirring in 1 teaspoon of unsalted butter until the sauce thickens and becomes creamy. Remove from heat and stir in the chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Toast the sourdough slice until golden and crisp.

  • 5

    Place the toasted sourdough on a plate, gently arrange the poached eggs on top, and generously drizzle or spoon the warm hollandaise sauce over the eggs.

  • 6

    Finish with an extra light sprinkle of salt, pepper, and a few additional herbs if desired, then serve immediately.