Herb-Poached Eggs with Lemony Hollandaise

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

Herb-Poached Eggs with Lemony Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Lemony Hollandaise

Savor a luxurious twist on a classic dish—delicate, herb-poached eggs served with a silky, bright Lemony Hollandaise, accented by the savory depth of smoked salmon. This recipe is a harmonious blend of fresh herbs, zesty lemon, and nutrient-rich eggs, perfect for a satisfying and elegant meal any time of day.

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NUTRITION

440kcal
Protein
38.9g
Fat
30.6g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 large egg yolk

1 tsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp fresh mixed herbs (parsley & dill)

2 oz smoked salmon

Salt & pepper to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 4 eggs into individual small bowls. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs are poaching, prepare the Lemony Hollandaise: In a small heatproof bowl, whisk together the extra egg yolk, fresh lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and slowly whisk in 1 teaspoon of unsalted butter until the sauce thickens, then stir in the chopped herbs.

  • 4

    Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with a paper towel to drain.

  • 5

    Arrange the poached eggs on your serving plate, drizzle the warm Lemony Hollandaise over the top, and artfully place the smoked salmon alongside or on top of the eggs.

  • 6

    Finish with a light sprinkle of freshly ground black pepper and additional herbs if desired, then serve immediately.

Herb-Poached Eggs with Lemony Hollandaise

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

Herb-Poached Eggs with Lemony Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Lemony Hollandaise

Savor a luxurious twist on a classic dish—delicate, herb-poached eggs served with a silky, bright Lemony Hollandaise, accented by the savory depth of smoked salmon. This recipe is a harmonious blend of fresh herbs, zesty lemon, and nutrient-rich eggs, perfect for a satisfying and elegant meal any time of day.

NUTRITION

440kcal
Protein
38.9g
Fat
30.6g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 large egg yolk

1 tsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp fresh mixed herbs (parsley & dill)

2 oz smoked salmon

Salt & pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt.

  • 2

    Crack the 4 eggs into individual small bowls. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs are poaching, prepare the Lemony Hollandaise: In a small heatproof bowl, whisk together the extra egg yolk, fresh lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and slowly whisk in 1 teaspoon of unsalted butter until the sauce thickens, then stir in the chopped herbs.

  • 4

    Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with a paper towel to drain.

  • 5

    Arrange the poached eggs on your serving plate, drizzle the warm Lemony Hollandaise over the top, and artfully place the smoked salmon alongside or on top of the eggs.

  • 6

    Finish with a light sprinkle of freshly ground black pepper and additional herbs if desired, then serve immediately.