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

Delight in a sophisticated yet comforting meal where perfectly poached eggs are bathed in a silky, herb-infused hollandaise sauce and served atop a crisp slice of toasted sourdough. This dish harmonizes rich, slightly tangy flavors with the freshness of chopped herbs, making every bite a celebration of both simplicity and elegance.

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NUTRITION

578kcal
Protein
38.9g
Fat
32.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 egg yolk

1 slice sourdough bread

1/2 tsp unsalted butter

1 tsp lemon juice

1 tbsp fresh herbs (chives/dill/parsley)

Salt and pepper to taste

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PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer. Add a dash of salt.

  • 2

    Crack each egg into a small cup, then gently slide them one by one into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a warm plate.

  • 3

    In a small heatproof bowl, combine the egg yolk with lemon juice. Place the bowl over a saucepan of barely simmering water (creating a double boiler) and whisk continuously.

  • 4

    Slowly add the 1/2 teaspoon of butter, whisking until the mixture emulsifies into a smooth, creamy hollandaise sauce. Season with a pinch of salt and freshly ground pepper, and stir in the chopped fresh herbs.

  • 5

    Toast the sourdough bread until it is crisp and golden.

  • 6

    To assemble, place the toasted sourdough on a plate, lay the poached eggs atop the toast, and drizzle generously with the warm, herb-infused hollandaise sauce. Serve 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

Delight in a sophisticated yet comforting meal where perfectly poached eggs are bathed in a silky, herb-infused hollandaise sauce and served atop a crisp slice of toasted sourdough. This dish harmonizes rich, slightly tangy flavors with the freshness of chopped herbs, making every bite a celebration of both simplicity and elegance.

NUTRITION

578kcal
Protein
38.9g
Fat
32.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 egg yolk

1 slice sourdough bread

1/2 tsp unsalted butter

1 tsp lemon juice

1 tbsp fresh herbs (chives/dill/parsley)

Salt and pepper to taste

PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer. Add a dash of salt.

  • 2

    Crack each egg into a small cup, then gently slide them one by one into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a warm plate.

  • 3

    In a small heatproof bowl, combine the egg yolk with lemon juice. Place the bowl over a saucepan of barely simmering water (creating a double boiler) and whisk continuously.

  • 4

    Slowly add the 1/2 teaspoon of butter, whisking until the mixture emulsifies into a smooth, creamy hollandaise sauce. Season with a pinch of salt and freshly ground pepper, and stir in the chopped fresh herbs.

  • 5

    Toast the sourdough bread until it is crisp and golden.

  • 6

    To assemble, place the toasted sourdough on a plate, lay the poached eggs atop the toast, and drizzle generously with the warm, herb-infused hollandaise sauce. Serve immediately.