YOUR SOLIN GENERATED RECIPE
Lightened-Up Poached Eggs with Herb Hollandaise
Savor this bright and nutrient-packed dish featuring perfectly poached eggs paired with a creamy, herb-infused hollandaise made lighter with nonfat Greek yogurt. Served over a crisp slice of whole grain toast and accented with a drizzle of olive oil, this plate offers a balanced mix of protein and wholesome carbs, accented by fresh lemon and parsley for a zesty finish.
INGREDIENTS
2 large whole eggs
3 large egg whites
1/4 cup nonfat plain Greek yogurt
1 slice whole grain bread
1 teaspoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
Salt & pepper to taste
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help poach the eggs.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, chopped parsley, salt, and pepper to create a light herb hollandaise.
Crack 2 whole eggs and separate 3 egg whites into a small bowl. Gently stir to combine (or keep separate if preferred).
Create a gentle whirlpool in the simmering water and carefully slide the eggs into the water. Poach for about 3-4 minutes for soft-set yolks.
While the eggs are poaching, toast the whole grain bread until crisp.
Once the eggs are poached to your liking, carefully remove them with a slotted spoon and place on a paper towel to drain excess water.
Plate the toasted bread, top it with the poached eggs, and drizzle the herb hollandaise over the top. Finish with a light drizzle of olive oil and a final sprinkle of salt and pepper.
Serve immediately and enjoy your light yet satisfying meal.