Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

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

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a delightful dish that combines the creaminess of perfectly poached eggs, succulent herb-roasted turkey breast, and a rich, velvety hollandaise sauce. This meal provides a balanced mix of protein and gentle fats, making it a satisfying option for any time of day.

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NUTRITION

404kcal
Protein
41.0g
Fat
23.5g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 ounces roasted turkey breast

1 egg yolk

2 teaspoons unsalted butter

1 tablespoon fresh lemon juice

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

Salt & cayenne pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, a pinch of cayenne pepper, rosemary, and thyme. Roast in the oven for 15-20 minutes or until the internal temperature reaches 165°F.

  • 2

    While the turkey is roasting, prepare the hollandaise sauce. In a small heatproof bowl, combine the egg yolk and lemon juice. Set it over a pot of barely simmering water (double boiler method), whisking continuously.

  • 3

    Slowly add the softened unsalted butter, one teaspoon at a time, whisking vigorously until the sauce thickens and becomes silky. Remove from heat and season with a pinch of salt and cayenne pepper.

  • 4

    Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack the whole eggs into separate small cups, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Plate the herb-roasted turkey, then top with the poached eggs. Drizzle the rich hollandaise sauce over the eggs and turkey, and finish with an extra light sprinkle of freshly ground pepper if desired. Serve immediately and enjoy!

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

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

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a delightful dish that combines the creaminess of perfectly poached eggs, succulent herb-roasted turkey breast, and a rich, velvety hollandaise sauce. This meal provides a balanced mix of protein and gentle fats, making it a satisfying option for any time of day.

NUTRITION

404kcal
Protein
41.0g
Fat
23.5g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 ounces roasted turkey breast

1 egg yolk

2 teaspoons unsalted butter

1 tablespoon fresh lemon juice

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

Salt & cayenne pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, a pinch of cayenne pepper, rosemary, and thyme. Roast in the oven for 15-20 minutes or until the internal temperature reaches 165°F.

  • 2

    While the turkey is roasting, prepare the hollandaise sauce. In a small heatproof bowl, combine the egg yolk and lemon juice. Set it over a pot of barely simmering water (double boiler method), whisking continuously.

  • 3

    Slowly add the softened unsalted butter, one teaspoon at a time, whisking vigorously until the sauce thickens and becomes silky. Remove from heat and season with a pinch of salt and cayenne pepper.

  • 4

    Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack the whole eggs into separate small cups, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Plate the herb-roasted turkey, then top with the poached eggs. Drizzle the rich hollandaise sauce over the eggs and turkey, and finish with an extra light sprinkle of freshly ground pepper if desired. Serve immediately and enjoy!