Poached Eggs with Avocado Hollandaise on Roasted Portobello

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

Poached Eggs with Avocado Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Roasted Portobello

Enjoy a modern twist on classic brunch with perfectly poached eggs layered over a hearty roasted Portobello cap and drizzled with a creamy avocado hollandaise. The smooth, tangy sauce made from avocado and a hint of olive oil offers a nutritious, decadent finish that will satisfy your morning or midday cravings without compromising your fitness goals.

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NUTRITION

566kcal
Protein
35.1g
Fat
43.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium Portobello mushroom cap

1/2 avocado

1/4 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Place the Portobello cap on a baking tray lined with parchment paper, drizzle lightly with a touch of olive oil, and season with salt and pepper. Roast for about 12-15 minutes until tender.

  • 2

    While the mushroom roasts, prepare the avocado hollandaise. In a blender, combine the half avocado, lemon juice, 1/4 tablespoon olive oil, salt, and pepper. Blend until creamy and smooth. Adjust seasoning as needed.

  • 3

    Bring a pot of water to a simmer and gently poach the eggs one at a time until the whites are set but the yolks remain runny, about 3-4 minutes each.

  • 4

    To plate, place the roasted Portobello cap on a warmed plate. Arrange the poached eggs on top of the mushroom, then generously drizzle the avocado hollandaise over the eggs.

  • 5

    Finish with a light sprinkle of salt and pepper, and serve immediately.

Poached Eggs with Avocado Hollandaise on Roasted Portobello

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

Poached Eggs with Avocado Hollandaise on Roasted Portobello

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Roasted Portobello

Enjoy a modern twist on classic brunch with perfectly poached eggs layered over a hearty roasted Portobello cap and drizzled with a creamy avocado hollandaise. The smooth, tangy sauce made from avocado and a hint of olive oil offers a nutritious, decadent finish that will satisfy your morning or midday cravings without compromising your fitness goals.

NUTRITION

566kcal
Protein
35.1g
Fat
43.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium Portobello mushroom cap

1/2 avocado

1/4 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Place the Portobello cap on a baking tray lined with parchment paper, drizzle lightly with a touch of olive oil, and season with salt and pepper. Roast for about 12-15 minutes until tender.

  • 2

    While the mushroom roasts, prepare the avocado hollandaise. In a blender, combine the half avocado, lemon juice, 1/4 tablespoon olive oil, salt, and pepper. Blend until creamy and smooth. Adjust seasoning as needed.

  • 3

    Bring a pot of water to a simmer and gently poach the eggs one at a time until the whites are set but the yolks remain runny, about 3-4 minutes each.

  • 4

    To plate, place the roasted Portobello cap on a warmed plate. Arrange the poached eggs on top of the mushroom, then generously drizzle the avocado hollandaise over the eggs.

  • 5

    Finish with a light sprinkle of salt and pepper, and serve immediately.