Herb-Poached Eggs with Avocado Hollandaise

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

Herb-Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Avocado Hollandaise

A vibrant and satisfying dish featuring perfectly poached eggs enhanced with fresh herbs, crowned with a rich, creamy avocado hollandaise sauce. The light, velvety sauce melds buttery avocado with zesty lemon and dill, creating an elegant twist on the classic hollandaise while delivering a balanced meal that energizes your day.

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NUTRITION

216kcal
Protein
11.7g
Fat
15.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 half avocado

1 tablespoon lemon juice

1 tablespoon fresh dill

Pinch of salt

Pinch of black pepper

1 cup water

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer, adding a pinch of salt.

  • 2

    Crack the whole eggs and egg whites into individual small bowls to ensure clean transfers.

  • 3

    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. Remove with a slotted spoon and set aside on a warm plate.

  • 4

    In a small blender or food processor, combine the half avocado, lemon juice, fresh dill, a pinch of salt, and black pepper. Add a splash of warm water from the poaching liquid to help blend into a smooth, creamy sauce.

  • 5

    Blend until the mixture is silky and smooth, resembling traditional hollandaise in texture. Taste and adjust seasoning if needed.

  • 6

    Plate the poached eggs, then generously drizzle the avocado hollandaise sauce over the top.

  • 7

    Finish with an extra sprinkle of fresh dill and a light crack of black pepper before serving.

Herb-Poached Eggs with Avocado Hollandaise

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

Herb-Poached Eggs with Avocado Hollandaise

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Avocado Hollandaise

A vibrant and satisfying dish featuring perfectly poached eggs enhanced with fresh herbs, crowned with a rich, creamy avocado hollandaise sauce. The light, velvety sauce melds buttery avocado with zesty lemon and dill, creating an elegant twist on the classic hollandaise while delivering a balanced meal that energizes your day.

NUTRITION

216kcal
Protein
11.7g
Fat
15.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 half avocado

1 tablespoon lemon juice

1 tablespoon fresh dill

Pinch of salt

Pinch of black pepper

1 cup water

PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer, adding a pinch of salt.

  • 2

    Crack the whole eggs and egg whites into individual small bowls to ensure clean transfers.

  • 3

    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. Remove with a slotted spoon and set aside on a warm plate.

  • 4

    In a small blender or food processor, combine the half avocado, lemon juice, fresh dill, a pinch of salt, and black pepper. Add a splash of warm water from the poaching liquid to help blend into a smooth, creamy sauce.

  • 5

    Blend until the mixture is silky and smooth, resembling traditional hollandaise in texture. Taste and adjust seasoning if needed.

  • 6

    Plate the poached eggs, then generously drizzle the avocado hollandaise sauce over the top.

  • 7

    Finish with an extra sprinkle of fresh dill and a light crack of black pepper before serving.