YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise on Crispy Turkey
Savor this delicate yet hearty dish featuring perfectly poached eggs draped in a silky, homemade hollandaise sauce, resting atop a crispy, savory turkey breast slice. A harmonious blend of fresh herbs ties the dish together for a bright and satisfying meal that delights the palate at any time of day.
INGREDIENTS
2 large Eggs
3 ounces Turkey Breast, Sliced
1 large Egg Yolk
1 teaspoon Unsalted Butter
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Dill
Salt and Pepper to taste
PREPARATION
Begin by preparing your crisp turkey base. Heat a non-stick skillet over medium-high heat and add the turkey breast slices. Press them lightly to ensure even contact with the skillet surface, cooking until the edges are golden and crispy, about 2-3 minutes per side. Remove and set aside on a warm plate.
Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small bowl and, one at a time, softly slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and drain excess water.
While the eggs are poaching, prepare the hollandaise sauce. In a small heatproof bowl, whisk together the egg yolk and fresh lemon juice until slightly thickened. Set the bowl over (not in) a saucepan of barely simmering water (creating a double boiler). Slowly add the teaspoon of unsalted butter while continuously whisking until the sauce slightly thickens and becomes smooth. Remove from heat and stir in chopped fresh dill, seasoning with a pinch of salt and pepper.
To assemble, place the crispy turkey slice on your serving plate, top with the poached eggs, and drizzle the warm hollandaise sauce over the eggs. Finish with an extra sprinkle of fresh dill, salt, and pepper if desired.
Serve immediately and enjoy a delightful, protein-packed meal.