Friday, February 13, 2015

Poached Eggs with Raspberry "Hollandaise" Sauce

Tomorrow is Valentine’s Day.

Whether or not you celebrate Valentine’s Day, it’s always a good idea to celebrate love.  Love of family and friends--those who are always in your corner cheering you on, love of our pets who unconditionally love us back, love of ourselves.  The world needs more love.

Since food and celebration go hand-in-hand, we’ve created a beautiful, nourishing breakfast to get you in the mood to celebrate love.  When you wake up tomorrow morning, open the window shades wide, pour yourself a cup of coffee, put on your favorite music, and make this, either for yourself or someone you love.

Tomorrow, we hope you celebrate love and enjoy this Poached Eggs with Raspberry Hollandaise.

Poached Eggs with Raspberry Hollandaise

Makes 2 servings


4 eggs
12 asparagus spears
1/4 avocado - sliced


1 egg yolk
1/3 cup plain yogurt
1 tablespoon of pureed frozen raspberries
1 teaspoon lemon juice
salt and pepper


1.      Over a double boiler of simmering water, whisk the egg yolk, yogurt, raspberry sauce until thick. Season with salt and pepper.

2.      Preheat oven to 400 degrees. In a baking pan, drizzle asparagus with olive oil and roast for about 8 minutes, until tender, but still crisp.

3.      Poach both eggs for 2 minutes until whites are cooked and yolks are slightly runny.

4.      Divide the roasted asparagus on 2 plates along with sliced avocado. Top each with poached egg. Spoon over warm raspberry hollandaise. Top with additional raspberry puree if desired. 

Disclaimer: While we are consulting dietitians for the National Processed Raspberry Council, we are  sharing this recipe on our blog simply because we love it.

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