Herb-Poached Eggs with Hollandaise on Toasted Sourdough

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

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

Enjoy a modern twist on a classic dish with perfectly poached eggs nestled atop toasted sourdough, drizzled with a silky, herb-infused hollandaise sauce. This balanced meal offers a satisfying blend of textures and flavors, from the delicate runny yolks to the crisp crunchy toast, accented with a fresh lemony tang and fragrant herbs.

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NUTRITION

524kcal
Protein
33.1g
Fat
32.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 extra egg white

1 slice sourdough bread

1 tbsp unsalted butter

1 tbsp lemon juice

1 tsp fresh parsley

Salt & Pepper to taste

1 tsp white wine vinegar

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PREPARATION

  • 1

    Begin by bringing a medium saucepan of water to a gentle simmer and adding white wine vinegar to help the eggs coagulate.

  • 2

    Crack the 4 eggs and the extra egg white into separate small bowls, taking care not to break the yolks.

  • 3

    Gently slide each egg into the simmering water, one at a time, and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    While the eggs poach, toast the sourdough slice until it is nicely browned and crisp.

  • 5

    In a small saucepan over low heat, melt the butter and mix in the lemon juice along with fresh chopped parsley. Whisk continuously to create a light hollandaise-style sauce, being careful not to overheat so the butter doesn't separate.

  • 6

    Using a slotted spoon, carefully remove the poached eggs and gently place them on the toasted sourdough.

  • 7

    Drizzle the warm herb-hollandaise sauce over the eggs and toast.

  • 8

    Season with salt and pepper to taste before serving immediately.

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

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

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise on Toasted Sourdough

Enjoy a modern twist on a classic dish with perfectly poached eggs nestled atop toasted sourdough, drizzled with a silky, herb-infused hollandaise sauce. This balanced meal offers a satisfying blend of textures and flavors, from the delicate runny yolks to the crisp crunchy toast, accented with a fresh lemony tang and fragrant herbs.

NUTRITION

524kcal
Protein
33.1g
Fat
32.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 extra egg white

1 slice sourdough bread

1 tbsp unsalted butter

1 tbsp lemon juice

1 tsp fresh parsley

Salt & Pepper to taste

1 tsp white wine vinegar

PREPARATION

  • 1

    Begin by bringing a medium saucepan of water to a gentle simmer and adding white wine vinegar to help the eggs coagulate.

  • 2

    Crack the 4 eggs and the extra egg white into separate small bowls, taking care not to break the yolks.

  • 3

    Gently slide each egg into the simmering water, one at a time, and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    While the eggs poach, toast the sourdough slice until it is nicely browned and crisp.

  • 5

    In a small saucepan over low heat, melt the butter and mix in the lemon juice along with fresh chopped parsley. Whisk continuously to create a light hollandaise-style sauce, being careful not to overheat so the butter doesn't separate.

  • 6

    Using a slotted spoon, carefully remove the poached eggs and gently place them on the toasted sourdough.

  • 7

    Drizzle the warm herb-hollandaise sauce over the eggs and toast.

  • 8

    Season with salt and pepper to taste before serving immediately.