Poached eggs with easy lemony Hollandaise sauce (low sodium)

Name: Poached eggs with easy lemony Hollandaise sauce (low sodium)
Cuisine: French
Ingredients: 8 eggs; 100 g butter; 1 egg (for sauce); Zest of 1 lemon; 1/2 tsp garlic powder; Sprig parsley; 2 bunch asparagus; Drizzle olive oil (garlic or herb infused)

6 steps

A delicious buttery lemon Hollandaise sauce with poached eggs and asparagus. The secret to low sodium is the added zest and garlic powder, so you won’t even miss the salt!

Updated at: Thu, 17 Aug 2023 12:32:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories373 kcal (19%)

Total Fat32.3 g (46%)

Carbs6.5 g (3%)

Sugars3 g (3%)

Protein15.7 g (31%)

Sodium146.5 mg (7%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100gbutter

½ tspgarlic powder

parsley

2 bunchasparagus

olive oil

garlic, or herb infused

Instructions

Step 1

Heat a drizzle of garlic or herb infused olive oil in a frying pan on medium heat. Cook the asparagus.

Frying Pan

olive oil

asparagus2 bunch

Step 2

Bring a pot of water to boil. Once boiled, swirl the water and poach the eggs.

Pot

eggs8

Step 3

Zest the lemon. Finely chop the parsley.

Knife

zest of lemon1

parsley

Step 4

In a small pot, melt the butter together with the garlic powder and lemon zest.

Pot

butter100g

garlic powder½ tsp

Step 5

Once the butter has melted, take the pot off the heat. Break an egg into the butter and whisk briskly to form a smooth sauce. Add the parsley. (NOTE: do not add the juice, as it will make the sauce runny!)