YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise on Roasted Portobello
Savor the elegance of perfectly poached eggs nestled atop a robust, roasted Portobello mushroom cap, drizzled with a protein-boosted, herb-infused hollandaise. This modern twist on a classic dish perfectly balances creamy, tangy hollandaise with the rich umami of roasted mushroom, providing both comfort and nutrient-packed vitality.
INGREDIENTS
4 large eggs
1 large Portobello mushroom cap
1/2 cup nonfat Greek yogurt
1 tbsp unsalted butter
1 tbsp fresh lemon juice
2 tbsp mixed fresh herbs
Salt and pepper, to taste
PREPARATION
Preheat your oven to 400°F. Gently clean the Portobello mushroom cap, remove the stem, and brush lightly with a bit of olive oil (or spray if preferred), then season with salt and pepper.
Roast the mushroom cap on a baking sheet in the preheated oven for about 12-15 minutes until tender.
While the mushroom roasts, prepare the herb-infused hollandaise. In a small bowl, mix the nonfat Greek yogurt, unsalted butter (melted and slightly cooled), fresh lemon juice, and finely chopped fresh herbs. Season with salt and pepper. Whisk well until smooth and slightly thickened.
Bring a pot of water to a gentle simmer. Crack each egg into a small cup, then gently slide them one at a time into the simmering water to poach. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Place the roasted Portobello cap on a serving plate. Arrange the poached eggs on top of the mushroom, then generously drizzle the herb-infused hollandaise sauce over the eggs.
Garnish with additional fresh herbs if desired, and serve immediately for a warm, satisfying meal.