Silky Poached Eggs with Fresh Herb Hollandaise

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

Silky Poached Eggs with Fresh Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Fresh Herb Hollandaise

Enjoy a luxurious, light plate featuring delicately poached eggs complemented by a vibrant, fresh herb hollandaise sauce and accented with silky smoked salmon. This dish balances the richness of a classic hollandaise with the brightness of lemon and herbs, creating a satisfying and elegant meal that’s perfect for any time of day.

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NUTRITION

275kcal
Protein
22.9g
Fat
19.2g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 extra egg yolk (for hollandaise)

2 ounces smoked salmon

2 teaspoons unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs (dill, parsley, chives)

Salt and pepper to taste

1 cup water

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PREPARATION

  • 1

    Fill a wide, shallow saucepan with water and heat until it reaches a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 3 whole eggs into individual small bowls to ensure smooth poaching. Swirl the simmering water gently and carefully slide each egg into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    In a small heatproof bowl, add the extra egg yolk, lemon juice, and a pinch of salt. Place the bowl over a saucepan of barely simmering water (double boiler method). Whisk continuously to gently warm the yolk.

  • 4

    Slowly drizzle in the melted unsalted butter while whisking vigorously, creating a silky hollandaise sauce. Once the sauce has emulsified and thickened slightly, remove the bowl from heat, stir in the chopped mixed fresh herbs, and season with freshly ground pepper.

  • 5

    Arrange the poached eggs on a serving plate. Drizzle the fresh herb hollandaise sauce over the eggs.

  • 6

    Artfully place the smoked salmon around or on top of the eggs. Garnish with a sprinkle of additional herbs and a light crack of black pepper. Serve immediately.

Silky Poached Eggs with Fresh Herb Hollandaise

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

Silky Poached Eggs with Fresh Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Fresh Herb Hollandaise

Enjoy a luxurious, light plate featuring delicately poached eggs complemented by a vibrant, fresh herb hollandaise sauce and accented with silky smoked salmon. This dish balances the richness of a classic hollandaise with the brightness of lemon and herbs, creating a satisfying and elegant meal that’s perfect for any time of day.

NUTRITION

275kcal
Protein
22.9g
Fat
19.2g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 extra egg yolk (for hollandaise)

2 ounces smoked salmon

2 teaspoons unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs (dill, parsley, chives)

Salt and pepper to taste

1 cup water

PREPARATION

  • 1

    Fill a wide, shallow saucepan with water and heat until it reaches a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 3 whole eggs into individual small bowls to ensure smooth poaching. Swirl the simmering water gently and carefully slide each egg into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    In a small heatproof bowl, add the extra egg yolk, lemon juice, and a pinch of salt. Place the bowl over a saucepan of barely simmering water (double boiler method). Whisk continuously to gently warm the yolk.

  • 4

    Slowly drizzle in the melted unsalted butter while whisking vigorously, creating a silky hollandaise sauce. Once the sauce has emulsified and thickened slightly, remove the bowl from heat, stir in the chopped mixed fresh herbs, and season with freshly ground pepper.

  • 5

    Arrange the poached eggs on a serving plate. Drizzle the fresh herb hollandaise sauce over the eggs.

  • 6

    Artfully place the smoked salmon around or on top of the eggs. Garnish with a sprinkle of additional herbs and a light crack of black pepper. Serve immediately.