Fresh Oysters with Zesty Lemon and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Oysters with Zesty Lemon and Herbs

YOUR SOLIN GENERATED RECIPE

Fresh Oysters with Zesty Lemon and Herbs

Savor the ocean’s bounty with this refreshing dish featuring succulent fresh oysters complemented by a tangy herb-infused Greek yogurt drizzle and a perfectly poached egg topping. The vibrant burst of lemon and fresh herbs elevates the natural flavors, creating a sophisticated dish that's light yet satisfying—ideal for any meal of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
33.2g
Fat
21.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 Fresh Oysters (approx. 300g)

3 Large Eggs, poached

1/4 cup Non-Fat Greek Yogurt (approx. 61g)

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Chives, chopped

1 tsp Extra Virgin Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by preparing a bowl of shallow simmering water for poaching the eggs. Carefully crack each egg into a small cup before gently sliding it into the simmering water. Poach the eggs for about 3-4 minutes, ensuring the whites are set and yolks remain slightly runny. Once done, remove them with a slotted spoon and set aside.

  • 2

    While the eggs are poaching, shuck the oysters carefully, ensuring you retain as much of their natural liquor as possible. Place the oysters on a bed of crushed ice to keep them fresh and chilled.

  • 3

    In a small bowl, combine the non-fat Greek yogurt with fresh lemon juice, chopped parsley, and chives. Drizzle in the olive oil and whisk gently until the sauce is creamy and well incorporated. Taste and season with a pinch of salt and pepper if desired.

  • 4

    Arrange the oysters on a serving plate. Spoon a small dollop of the zesty yogurt-herb sauce over each oyster.

  • 5

    Top the oysters with a freshly poached egg, allowing a bit of the warm yolk to mix with the sauce and natural oyster brine.

  • 6

    Finish with an extra squeeze of lemon juice over the top and a light sprinkle of additional chopped herbs. Serve immediately and enjoy the vibrant blend of flavors.

Fresh Oysters with Zesty Lemon and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Oysters with Zesty Lemon and Herbs

YOUR SOLIN GENERATED RECIPE

Fresh Oysters with Zesty Lemon and Herbs

Savor the ocean’s bounty with this refreshing dish featuring succulent fresh oysters complemented by a tangy herb-infused Greek yogurt drizzle and a perfectly poached egg topping. The vibrant burst of lemon and fresh herbs elevates the natural flavors, creating a sophisticated dish that's light yet satisfying—ideal for any meal of the day.

NUTRITION

341kcal
Protein
33.2g
Fat
21.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 Fresh Oysters (approx. 300g)

3 Large Eggs, poached

1/4 cup Non-Fat Greek Yogurt (approx. 61g)

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Chives, chopped

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Begin by preparing a bowl of shallow simmering water for poaching the eggs. Carefully crack each egg into a small cup before gently sliding it into the simmering water. Poach the eggs for about 3-4 minutes, ensuring the whites are set and yolks remain slightly runny. Once done, remove them with a slotted spoon and set aside.

  • 2

    While the eggs are poaching, shuck the oysters carefully, ensuring you retain as much of their natural liquor as possible. Place the oysters on a bed of crushed ice to keep them fresh and chilled.

  • 3

    In a small bowl, combine the non-fat Greek yogurt with fresh lemon juice, chopped parsley, and chives. Drizzle in the olive oil and whisk gently until the sauce is creamy and well incorporated. Taste and season with a pinch of salt and pepper if desired.

  • 4

    Arrange the oysters on a serving plate. Spoon a small dollop of the zesty yogurt-herb sauce over each oyster.

  • 5

    Top the oysters with a freshly poached egg, allowing a bit of the warm yolk to mix with the sauce and natural oyster brine.

  • 6

    Finish with an extra squeeze of lemon juice over the top and a light sprinkle of additional chopped herbs. Serve immediately and enjoy the vibrant blend of flavors.