YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Creamy Avocado Hollandaise
Enjoy a vibrant twist on your classic eggs benedict with this Herb-Poached Eggs recipe, featuring perfectly poached eggs and a luscious avocado hollandaise. The rich creaminess of avocado blended with fresh herbs and a hint of lemon transforms a simple egg dish into a culinary delight that's both nourishing and satisfying.
INGREDIENTS
3 whole eggs
4 egg whites
1 half avocado
1 tsp olive oil
1 tsp lemon juice
2 tbsp mixed fresh herbs (parsley & dill)
PREPARATION
Bring a medium saucepan of water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs set.
Crack the 3 whole eggs and 4 egg whites into a small bowl, gently mixing them together.
Carefully slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolk remains runny. Remove using a slotted spoon and set aside on a warm plate.
In a blender, combine the flesh of the avocado, lemon juice, olive oil, and fresh herbs. Blend until smooth to create a creamy hollandaise sauce. Adjust seasoning with salt and pepper if desired.
Plate the poached eggs and generously drizzle the creamy avocado hollandaise over them.
Garnish with additional chopped herbs if desired and serve immediately.