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 silky poached eggs nestled atop crunchy toasted sourdough, drizzled with a velvety, tangy hollandaise infused with fresh herbs. This dish melds comforting breakfast vibes with the sophistication of a classic brunch staple, offering you a satisfying balance of flavors and textures.

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NUTRITION

546kcal
Protein
33.7g
Fat
36.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 Egg Yolks for Hollandaise

0.5 tbsp Unsalted Butter

1 tbsp Fresh Lemon Juice

1 slice Sourdough Bread

1 tbsp Fresh Herbs (Parsley/Chives)

Salt & Cayenne Pepper to taste

1 tbsp Water

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a dash of salt. Crack each egg into a small bowl before gently sliding into the water, and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.

  • 2

    Meanwhile, toast the sourdough slice until golden and crisp.

  • 3

    For the hollandaise sauce, whisk the 2 egg yolks with the lemon juice and water in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and continuously whisk until slightly thickened.

  • 4

    Slowly drizzle in the 0.5 tablespoon of melted unsalted butter, whisking constantly to create a smooth, creamy sauce. Season with a pinch of salt and a dash of cayenne pepper, then remove from heat.

  • 5

    Plate the toasted sourdough, arrange the poached eggs on top, and generously drizzle with the warm hollandaise sauce.

  • 6

    Garnish with the chopped fresh herbs and 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

Enjoy silky poached eggs nestled atop crunchy toasted sourdough, drizzled with a velvety, tangy hollandaise infused with fresh herbs. This dish melds comforting breakfast vibes with the sophistication of a classic brunch staple, offering you a satisfying balance of flavors and textures.

NUTRITION

546kcal
Protein
33.7g
Fat
36.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 Egg Yolks for Hollandaise

0.5 tbsp Unsalted Butter

1 tbsp Fresh Lemon Juice

1 slice Sourdough Bread

1 tbsp Fresh Herbs (Parsley/Chives)

Salt & Cayenne Pepper to taste

1 tbsp Water

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a dash of salt. Crack each egg into a small bowl before gently sliding into the water, and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.

  • 2

    Meanwhile, toast the sourdough slice until golden and crisp.

  • 3

    For the hollandaise sauce, whisk the 2 egg yolks with the lemon juice and water in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and continuously whisk until slightly thickened.

  • 4

    Slowly drizzle in the 0.5 tablespoon of melted unsalted butter, whisking constantly to create a smooth, creamy sauce. Season with a pinch of salt and a dash of cayenne pepper, then remove from heat.

  • 5

    Plate the toasted sourdough, arrange the poached eggs on top, and generously drizzle with the warm hollandaise sauce.

  • 6

    Garnish with the chopped fresh herbs and serve immediately.