Herb-Poached Eggs with Hollandaise on Roasted Portobello

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

Herb-Poached Eggs with Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Roasted Portobello

Enjoy a sophisticated yet hearty dish featuring delicately poached eggs dressed in a light, tangy hollandaise and served atop a roasted, meaty Portobello mushroom. This dish is accented with fresh herbs and a hint of lemon for a vibrant finish, making it a satisfying choice that balances flavor and nutrition.

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NUTRITION

216kcal
Protein
12.2g
Fat
16.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 large Portobello Mushroom

1 tablespoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Mixed Herbs (Dill & Chives)

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Clean the Portobello mushroom by gently wiping it with a damp cloth. Remove the stem and lightly brush the cap with a touch of olive oil (if desired) and season with salt and pepper.

  • 2

    Place the Portobello mushroom on a baking sheet and roast in the oven for 10-12 minutes until tender.

  • 3

    While the mushroom roasts, prepare the hollandaise sauce. In a small saucepan over very low heat, melt the unsalted butter. In a separate bowl, combine the melted butter with the fresh lemon juice and a pinch of salt. Stir continuously to form a smooth sauce; if needed, use a double boiler method to prevent overheating.

  • 4

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack the eggs (4 whole eggs and 2 egg whites) into a small bowl one at a time, and then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove the eggs using a slotted spoon and gently pat dry with a paper towel.

  • 5

    To assemble, place the roasted Portobello mushroom on a plate. Carefully arrange the poached eggs on top of the mushroom, and drizzle with the warm hollandaise sauce. Garnish with the chopped fresh herbs and a final sprinkle of salt and pepper.

  • 6

    Serve immediately and enjoy this sophisticated balance of flavors and textures.

Herb-Poached Eggs with Hollandaise on Roasted Portobello

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

Herb-Poached Eggs with Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Roasted Portobello

Enjoy a sophisticated yet hearty dish featuring delicately poached eggs dressed in a light, tangy hollandaise and served atop a roasted, meaty Portobello mushroom. This dish is accented with fresh herbs and a hint of lemon for a vibrant finish, making it a satisfying choice that balances flavor and nutrition.

NUTRITION

216kcal
Protein
12.2g
Fat
16.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 large Portobello Mushroom

1 tablespoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Mixed Herbs (Dill & Chives)

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Clean the Portobello mushroom by gently wiping it with a damp cloth. Remove the stem and lightly brush the cap with a touch of olive oil (if desired) and season with salt and pepper.

  • 2

    Place the Portobello mushroom on a baking sheet and roast in the oven for 10-12 minutes until tender.

  • 3

    While the mushroom roasts, prepare the hollandaise sauce. In a small saucepan over very low heat, melt the unsalted butter. In a separate bowl, combine the melted butter with the fresh lemon juice and a pinch of salt. Stir continuously to form a smooth sauce; if needed, use a double boiler method to prevent overheating.

  • 4

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack the eggs (4 whole eggs and 2 egg whites) into a small bowl one at a time, and then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove the eggs using a slotted spoon and gently pat dry with a paper towel.

  • 5

    To assemble, place the roasted Portobello mushroom on a plate. Carefully arrange the poached eggs on top of the mushroom, and drizzle with the warm hollandaise sauce. Garnish with the chopped fresh herbs and a final sprinkle of salt and pepper.

  • 6

    Serve immediately and enjoy this sophisticated balance of flavors and textures.