YOUR SOLIN GENERATED RECIPE
Poached Eggs with Avocado Hollandaise on Turkey
A vibrant, protein-packed meal featuring perfectly poached eggs nestled atop lean turkey slices, all crowned with a silky, creamy avocado hollandaise. This dish combines rich flavors with a fresh, zesty finish from lemon, making it an energizing start to your day.
INGREDIENTS
2 large Eggs
3 ounces Turkey Breast Slices
1/4 medium Avocado
1 tsp Olive Oil
1 tsp Lemon Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Bring a pot of water to a gentle simmer and add a small splash of vinegar (optional) to help the eggs hold their shape.
Crack the eggs into separate small cups. Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.
Warm the turkey breast slices in a non-stick pan over medium heat for 1-2 minutes per side, just until heated through. Arrange them as the base for the dish.
In a blender, combine the avocado, olive oil, lemon juice, a pinch of salt, and black pepper. Blend until smooth and creamy to create the avocado hollandaise.
Place the poached eggs atop the turkey slices and drizzle generously with the avocado hollandaise sauce. Garnish with an extra sprinkle of pepper if desired and serve immediately.