Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

Enjoy a revitalized twist on classic poached eggs topped with a vibrant, herb-infused Greek yogurt hollandaise. This dish combines the rich comfort of poached eggs with a tangy, light sauce bursting with fresh lemon and chives, all served over a bed of fresh spinach for a dish that’s as nourishing as it is delicious.

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NUTRITION

347kcal
Protein
36.8g
Fat
15.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1/2 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh lemon juice

2 tbsp chopped fresh chives

1 cup fresh spinach

Salt & Pepper, to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the 3 whole eggs and separate them, reserving the yolks with the whites together. Gently add the eggs along with the additional 3 egg whites into a small bowl.

  • 3

    Slowly and carefully lower the eggs into the simmering water, one at a time, to poach them. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    Meanwhile, in a small bowl, prepare the light herb hollandaise by whisking together the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, and chopped chives. Season the sauce with a pinch of salt and pepper.

  • 5

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

  • 6

    Arrange the poached eggs on a serving plate over a fresh bed of spinach. Drizzle the herb hollandaise sauce over the eggs and garnish with additional chives if desired. Serve immediately.

Lightened-Up Poached Eggs with Herb Hollandaise

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

Lightened-Up Poached Eggs with Herb Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb Hollandaise

Enjoy a revitalized twist on classic poached eggs topped with a vibrant, herb-infused Greek yogurt hollandaise. This dish combines the rich comfort of poached eggs with a tangy, light sauce bursting with fresh lemon and chives, all served over a bed of fresh spinach for a dish that’s as nourishing as it is delicious.

NUTRITION

347kcal
Protein
36.8g
Fat
15.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1/2 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh lemon juice

2 tbsp chopped fresh chives

1 cup fresh spinach

Salt & Pepper, to taste

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the 3 whole eggs and separate them, reserving the yolks with the whites together. Gently add the eggs along with the additional 3 egg whites into a small bowl.

  • 3

    Slowly and carefully lower the eggs into the simmering water, one at a time, to poach them. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    Meanwhile, in a small bowl, prepare the light herb hollandaise by whisking together the nonfat Greek yogurt, Dijon mustard, fresh lemon juice, and chopped chives. Season the sauce with a pinch of salt and pepper.

  • 5

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

  • 6

    Arrange the poached eggs on a serving plate over a fresh bed of spinach. Drizzle the herb hollandaise sauce over the eggs and garnish with additional chives if desired. Serve immediately.