YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise on Toasted Sourdough
Savor a refined twist on classic eggs Benedict with herb-poached eggs resting on perfectly toasted sourdough and a light, tangy hollandaise crafted from nonfat Greek yogurt and an extra egg white. Fresh lemon and tarragon brighten up the sauce, marrying beautifully with the warm, comforting toast for a meal that's as pleasing to the palate as it is balanced nutritionally.
INGREDIENTS
2 large Whole Eggs
1 large Egg White
1/4 cup Nonfat Greek Yogurt
1 slice Sourdough Bread
1 tsp Lemon Juice
1 tbsp Fresh Tarragon
Salt and Pepper to taste
PREPARATION
Begin by poaching the eggs: Bring a pot of water to a gentle simmer and add a dash of vinegar if desired. Crack the two whole eggs into individual small cups and gently slide each into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon.
While the eggs are poaching, prepare the light hollandaise sauce. In a small bowl, whisk together the nonfat Greek yogurt, one egg white, lemon juice, chopped fresh tarragon, and a pinch of salt and pepper until well combined.
Toast the sourdough bread slice until it is crisp and golden.
To plate, spread the yogurt-based hollandaise evenly over the toasted sourdough. Gently arrange the poached eggs on top and drizzle any remaining sauce over the eggs. Season with extra pepper if desired.
Serve immediately and enjoy the harmonious blend of tangy, savory, and herbaceous flavors.