YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Fresh Herb Hollandaise
Delight in a gourmet twist on a classic with silky poached eggs served atop delicate smoked salmon, drizzled with a vibrant fresh herb hollandaise crafted from creamy Greek yogurt. The bright notes of lemon and garden-fresh herbs bring a refreshing balance to the richness of the eggs and salmon, making it a versatile dish perfect for any meal of the day.
INGREDIENTS
3 large eggs (approx. 150g total)
80g smoked salmon
100g non-fat Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp fresh dill
1 tbsp fresh chives
Pinch of salt
Pinch of black pepper
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a small splash of vinegar if available to help the egg whites set.
Crack each egg into a small bowl separately to avoid any shell fragments, then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks, or slightly longer if firmer yolks are preferred.
While the eggs are poaching, combine the non-fat Greek yogurt, lemon juice, Dijon mustard, fresh dill, and fresh chives in a small bowl. Mix well until creamy and smooth. Season the hollandaise mixture with a pinch of salt and black pepper.
Using a slotted spoon, carefully remove the poached eggs from the water and gently pat them dry with a paper towel.
Arrange the smoked salmon on a serving plate. Place the poached eggs atop the salmon.
Drizzle the fresh herb hollandaise generously over the eggs and salmon, allowing the vibrant flavors to meld.
Finish with an extra light sprinkle of black pepper and a few additional chopped herbs if desired, then serve immediately.