Herb-Poached Eggs with Creamy Avocado Hollandaise

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

Herb-Poached Eggs with Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Creamy Avocado Hollandaise

Enjoy a delightful twist on a classic brunch dish with perfectly poached eggs topped with a velvety avocado hollandaise sauce. This vibrant dish boasts a creamy texture from blended avocado and nonfat Greek yogurt, with zesty lemon and fresh herbs accentuating the flavor. Ideal for a nourishing meal any time of day.

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NUTRITION

425kcal
Protein
35.1g
Fat
26g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.67 cup Nonfat Greek Yogurt

1/2 medium Ripe Avocado

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

1 tbsp Fresh Herbs (Parsley or Dill)

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer; add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack each egg into a small cup and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    In a blender or food processor, combine the ripe avocado, nonfat Greek yogurt, lemon juice, salt, and black pepper. Blend until smooth and creamy to create the avocado hollandaise sauce.

  • 4

    Arrange the poached eggs on a serving plate and generously drizzle the creamy avocado hollandaise over the top.

  • 5

    Garnish with fresh herbs and serve immediately for a vibrant and nourishing meal.

Herb-Poached Eggs with Creamy Avocado Hollandaise

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

Herb-Poached Eggs with Creamy Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Creamy Avocado Hollandaise

Enjoy a delightful twist on a classic brunch dish with perfectly poached eggs topped with a velvety avocado hollandaise sauce. This vibrant dish boasts a creamy texture from blended avocado and nonfat Greek yogurt, with zesty lemon and fresh herbs accentuating the flavor. Ideal for a nourishing meal any time of day.

NUTRITION

425kcal
Protein
35.1g
Fat
26g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.67 cup Nonfat Greek Yogurt

1/2 medium Ripe Avocado

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

1 tbsp Fresh Herbs (Parsley or Dill)

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer; add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack each egg into a small cup and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    In a blender or food processor, combine the ripe avocado, nonfat Greek yogurt, lemon juice, salt, and black pepper. Blend until smooth and creamy to create the avocado hollandaise sauce.

  • 4

    Arrange the poached eggs on a serving plate and generously drizzle the creamy avocado hollandaise over the top.

  • 5

    Garnish with fresh herbs and serve immediately for a vibrant and nourishing meal.