YOUR SOLIN GENERATED RECIPE
Lightened-Up Poached Eggs with Herb Hollandaise
Enjoy a vibrant twist on the classic eggs benedict with poached eggs draped in a creamy, herb-infused hollandaise made light with non-fat Greek yogurt and garnished with delicate smoked salmon. This dish offers a perfect balance of silky textures and subtle tangs, ideal for a nutritious start to your day or a satisfying mid-day meal.
INGREDIENTS
2 large Whole Eggs
2 large Egg Whites
1/4 cup Non-fat Greek Yogurt
75 grams Smoked Salmon
1 tbsp Lemon Juice
1 tsp Dijon Mustard
2 tbsp Fresh Parsley (chopped)
2 tbsp Fresh Chives (chopped)
1 cup Water
Salt & Pepper to taste
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt.
Crack the eggs and separate the egg whites from the yolks. In a small bowl, gently combine 2 whole egg yolks with the 2 egg whites.
Carefully slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain slightly runny.
While the eggs are poaching, prepare the light herb hollandaise. In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, Dijon mustard, chopped parsley, and chives. Season with a pinch of salt and pepper.
Once the eggs are ready, remove them gently with a slotted spoon and place them on a warm plate.
Drizzle the prepared herb hollandaise sauce over the poached eggs.
Top the dish with sliced smoked salmon and a light sprinkle of fresh herbs for garnish.
Serve immediately and enjoy the blend of tangy, herby, and savory flavors.