YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Creamy Avocado Hollandaise
Savor a bright and luxurious dish featuring tender poached eggs crowned with a velvety avocado hollandaise. This vibrant meal combines the richness of perfectly poached eggs with a zesty, creamy sauce, accentuated by fresh herbs and a hint of lemon for a refreshing finish.
INGREDIENTS
3 large Eggs
1/2 medium Avocado
1/2 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Chives (chopped)
Salt and Pepper to taste
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold their shape.
Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on a warm plate.
In a blender or food processor, combine the avocado flesh, nonfat Greek yogurt, lemon juice, olive oil, and fresh chives. Blend until you achieve a creamy, smooth sauce. Season with salt and pepper to taste.
To serve, place the poached eggs on a plate and drizzle generously with the creamy avocado hollandaise sauce. Garnish with a few extra chopped chives if desired.
Enjoy your herb-poached eggs with creamy avocado hollandaise while warm.