Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

Enjoy a delicate twist on the classic hollandaise sauce with poached eggs softened by a light nonfat Greek yogurt-based herb hollandaise. This dish delivers a balanced blend of creamy, tangy, and herbaceous flavors, transforming a simple egg dish into a refined meal perfect for any time of the day.

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NUTRITION

348kcal
Protein
35g
Fat
20g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 large Egg White (33g)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Lemon Juice (15g)

1 tablespoon Mixed Fresh Herbs (4g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 3 eggs into individual small bowls. Gently slide each egg into the simmering water to poach. For the egg white component, lightly stir the water to help the white wrap around the yolk if desired.

  • 3

    Allow the eggs to poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove the eggs with a slotted spoon and set aside on a plate lined with a paper towel.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and chopped mixed herbs. Whisk thoroughly until the mixture becomes smooth and slightly creamy. Season with a pinch of salt and pepper. This is the lightened-up herb hollandaise sauce.

  • 5

    Drizzle the herb hollandaise sauce over the poached eggs. Serve immediately, and enjoy the bright, herby flavors alongside perfectly poached eggs.

  • 6

    Optional: Garnish with additional fresh herbs and a light sprinkle of pepper for extra aroma.

Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

Enjoy a delicate twist on the classic hollandaise sauce with poached eggs softened by a light nonfat Greek yogurt-based herb hollandaise. This dish delivers a balanced blend of creamy, tangy, and herbaceous flavors, transforming a simple egg dish into a refined meal perfect for any time of the day.

NUTRITION

348kcal
Protein
35g
Fat
20g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 large Egg White (33g)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dijon Mustard (5g)

1 tablespoon Fresh Lemon Juice (15g)

1 tablespoon Mixed Fresh Herbs (4g)

Salt and Pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 3 eggs into individual small bowls. Gently slide each egg into the simmering water to poach. For the egg white component, lightly stir the water to help the white wrap around the yolk if desired.

  • 3

    Allow the eggs to poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove the eggs with a slotted spoon and set aside on a plate lined with a paper towel.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and chopped mixed herbs. Whisk thoroughly until the mixture becomes smooth and slightly creamy. Season with a pinch of salt and pepper. This is the lightened-up herb hollandaise sauce.

  • 5

    Drizzle the herb hollandaise sauce over the poached eggs. Serve immediately, and enjoy the bright, herby flavors alongside perfectly poached eggs.

  • 6

    Optional: Garnish with additional fresh herbs and a light sprinkle of pepper for extra aroma.