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 a beautifully balanced dish of delicately herb-infused poached eggs draped in a velvety, tangy hollandaise sauce atop a crisp slice of toasted sourdough. The dish delivers a harmonious blend of rich egg flavors, bright herbal notes, and the satisfying crunch of artisanal bread, making it a versatile meal for any time of the day.

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NUTRITION

527kcal
Protein
33.9g
Fat
35.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250 g approx.)

1 slice Sourdough Bread (40 g)

1 tablespoon Hollandaise Sauce (15 g)

2 tablespoons chopped Fresh Herbs (8 g)

1 teaspoon Lemon Juice (5 g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer and add a pinch of salt.

  • 2

    Crack the eggs into small ramekins to ease the poaching process.

  • 3

    Gently slide each egg into the simmering water, and poach for 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    While the eggs poach, toast the sourdough bread until golden and slightly crisp.

  • 5

    In a small bowl, combine the hollandaise sauce with chopped fresh herbs and a teaspoon of lemon juice. Stir well to infuse the flavors; season with a pinch of salt and pepper.

  • 6

    Remove the poached eggs using a slotted spoon and gently blot any excess water.

  • 7

    Place the poached eggs on the toasted sourdough bread, drizzle with the herb-infused hollandaise sauce, 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 a beautifully balanced dish of delicately herb-infused poached eggs draped in a velvety, tangy hollandaise sauce atop a crisp slice of toasted sourdough. The dish delivers a harmonious blend of rich egg flavors, bright herbal notes, and the satisfying crunch of artisanal bread, making it a versatile meal for any time of the day.

NUTRITION

527kcal
Protein
33.9g
Fat
35.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250 g approx.)

1 slice Sourdough Bread (40 g)

1 tablespoon Hollandaise Sauce (15 g)

2 tablespoons chopped Fresh Herbs (8 g)

1 teaspoon Lemon Juice (5 g)

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer and add a pinch of salt.

  • 2

    Crack the eggs into small ramekins to ease the poaching process.

  • 3

    Gently slide each egg into the simmering water, and poach for 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    While the eggs poach, toast the sourdough bread until golden and slightly crisp.

  • 5

    In a small bowl, combine the hollandaise sauce with chopped fresh herbs and a teaspoon of lemon juice. Stir well to infuse the flavors; season with a pinch of salt and pepper.

  • 6

    Remove the poached eggs using a slotted spoon and gently blot any excess water.

  • 7

    Place the poached eggs on the toasted sourdough bread, drizzle with the herb-infused hollandaise sauce, and serve immediately.