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

Savor the luxurious blend of silky poached eggs, tender herb-roasted turkey, and a velvety, homemade hollandaise sauce. This elegant dish offers a delightful contrast of textures and rich, aromatic flavors that elevate your dining experience.

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NUTRITION

422kcal
Protein
40.8g
Fat
27g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1 large Egg Yolk (for Hollandaise)

1 tablespoon Unsalted Butter

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 cup Water

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, fresh thyme, and rosemary. Roast the turkey in the oven for about 15-20 minutes or until it reaches an internal temperature of 165°F. Once done, let it rest before slicing.

  • 2

    Meanwhile, bring a medium saucepan with water to a gentle simmer. Crack the eggs individually into a small bowl and carefully slide them into the simmering water to poach. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside on a warm plate.

  • 3

    For the hollandaise sauce, place a small heatproof bowl over a pot of gently simmering water (double boiler method). Combine the egg yolk, lemon juice, and a pinch of salt. Slowly whisk in the melted unsalted butter until the sauce thickens and becomes smooth. Remove from heat once your desired consistency is achieved.

  • 4

    To plate, arrange slices of the herb-roasted turkey, top with a poached egg, and drizzle a modest amount of the warm hollandaise sauce over the top. Garnish with an extra sprinkle of fresh thyme if desired and serve immediately.

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

Savor the luxurious blend of silky poached eggs, tender herb-roasted turkey, and a velvety, homemade hollandaise sauce. This elegant dish offers a delightful contrast of textures and rich, aromatic flavors that elevate your dining experience.

NUTRITION

422kcal
Protein
40.8g
Fat
27g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1 large Egg Yolk (for Hollandaise)

1 tablespoon Unsalted Butter

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 cup Water

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, fresh thyme, and rosemary. Roast the turkey in the oven for about 15-20 minutes or until it reaches an internal temperature of 165°F. Once done, let it rest before slicing.

  • 2

    Meanwhile, bring a medium saucepan with water to a gentle simmer. Crack the eggs individually into a small bowl and carefully slide them into the simmering water to poach. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside on a warm plate.

  • 3

    For the hollandaise sauce, place a small heatproof bowl over a pot of gently simmering water (double boiler method). Combine the egg yolk, lemon juice, and a pinch of salt. Slowly whisk in the melted unsalted butter until the sauce thickens and becomes smooth. Remove from heat once your desired consistency is achieved.

  • 4

    To plate, arrange slices of the herb-roasted turkey, top with a poached egg, and drizzle a modest amount of the warm hollandaise sauce over the top. Garnish with an extra sprinkle of fresh thyme if desired and serve immediately.