YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Creamy Avocado Hollandaise
A vibrant take on a classic brunch favorite, featuring perfectly poached eggs layered under a luxuriously creamy avocado hollandaise. Elevated with a delicate touch of smoked salmon and fresh herbs, this dish offers a balanced mix of high-quality protein and healthy fats, making every bite a burst of flavor and nourishment.
INGREDIENTS
3 Large Eggs
3 ounces Smoked Salmon
1/2 Ripe Avocado
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Dill
Salt and Pepper to taste
1 cup Water (for poaching)
PREPARATION
Fill a medium saucepan with about 1 cup of water and bring it to a gentle simmer. Add a pinch of salt to enhance the poaching process.
Crack the eggs into small cups, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for a soft, runny yolk or longer if you prefer a firmer yolk.
While the eggs are poaching, prepare the avocado hollandaise. In a small bowl, mash the 1/2 avocado until smooth. Stir in 2 tablespoons of nonfat Greek yogurt, 1 teaspoon of fresh lemon juice, and 1 teaspoon of chopped fresh dill. Season with a pinch of salt and pepper, adjusting to taste.
Using a slotted spoon, carefully remove the poached eggs from the water and gently pat them dry with a paper towel.
Place the eggs on a serving plate and drizzle generously with the creamy avocado hollandaise.
Top the dish with thin slices or small chunks of 3 ounces of smoked salmon, adding an extra layer of savory flavor.
Garnish with a sprinkle of extra dill or a light grind of pepper if desired. Serve immediately and enjoy the harmonious blend of flavors.