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

Delight in a luxurious plate featuring tender poached eggs nestled beside herb-roasted turkey breast slices, all drizzled with a velvety light hollandaise sauce accented with a touch of lemon and cayenne for a subtle, uplifting warmth.

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NUTRITION

377kcal
Protein
45.9g
Fat
18.4g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 ounces Turkey Breast, lean roast

2 tablespoons Light Hollandaise Sauce

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

0.5 teaspoon Olive Oil

1 teaspoon Lemon Juice

Pinch of Cayenne Pepper

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a small dash of vinegar if desired to help set the egg whites.

  • 2

    Crack the eggs into individual small cups and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.

  • 3

    Preheat a skillet over medium heat and add olive oil. Lightly season the turkey breast with a pinch of salt and pepper, then place in the skillet.

  • 4

    Add chopped fresh rosemary and thyme to the turkey, and roast for about 3-4 minutes per side until warmed through and infused with herb aromas.

  • 5

    For the hollandaise, in a small bowl combine the light hollandaise sauce ingredients: the pre-made light hollandaise (or Greek yogurt base), lemon juice, and a pinch of cayenne. Stir to blend the flavors.

  • 6

    Plate the herb-roasted turkey slices and gently nestle the poached eggs on top. Drizzle the light hollandaise sauce over the eggs and garnish with an extra light sprinkle of cayenne or additional herbs if desired.

  • 7

    Serve immediately and enjoy the silky texture and rich flavors.

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

Delight in a luxurious plate featuring tender poached eggs nestled beside herb-roasted turkey breast slices, all drizzled with a velvety light hollandaise sauce accented with a touch of lemon and cayenne for a subtle, uplifting warmth.

NUTRITION

377kcal
Protein
45.9g
Fat
18.4g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 ounces Turkey Breast, lean roast

2 tablespoons Light Hollandaise Sauce

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

0.5 teaspoon Olive Oil

1 teaspoon Lemon Juice

Pinch of Cayenne Pepper

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a small dash of vinegar if desired to help set the egg whites.

  • 2

    Crack the eggs into individual small cups and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.

  • 3

    Preheat a skillet over medium heat and add olive oil. Lightly season the turkey breast with a pinch of salt and pepper, then place in the skillet.

  • 4

    Add chopped fresh rosemary and thyme to the turkey, and roast for about 3-4 minutes per side until warmed through and infused with herb aromas.

  • 5

    For the hollandaise, in a small bowl combine the light hollandaise sauce ingredients: the pre-made light hollandaise (or Greek yogurt base), lemon juice, and a pinch of cayenne. Stir to blend the flavors.

  • 6

    Plate the herb-roasted turkey slices and gently nestle the poached eggs on top. Drizzle the light hollandaise sauce over the eggs and garnish with an extra light sprinkle of cayenne or additional herbs if desired.

  • 7

    Serve immediately and enjoy the silky texture and rich flavors.