Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

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

Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

Enjoy a vibrant blend of perfectly poached eggs, tender herb-roasted turkey breast, and a zesty citrus hollandaise. The dish is finished with fresh herbs for a burst of flavor, making it a well-balanced meal to start your day or a savory treat at any time.

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NUTRITION

376kcal
Protein
45.0g
Fat
21.6g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (whole, raw)

4 ounces turkey breast, roasted

1 egg yolk

1 teaspoon unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs (parsley & tarragon)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, and half of the mixed fresh herbs. Roast in the oven for about 15-20 minutes or until warmed through and slightly crisped at the edges. Alternatively, if the turkey is already cooked, gently warm it in a skillet over low heat with a drizzle of water.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs individually into small cups, then gently slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on warm paper towels.

  • 3

    For the citrus hollandaise, set up a double boiler by simmering water in a small saucepan. In a heatproof bowl, combine the egg yolk, lemon juice, a pinch of salt, and a teaspoon of water. Whisk continuously until the mixture slightly thickens. Slowly drizzle in the melted unsalted butter while whisking briskly until the sauce becomes smooth and creamy. Stir in the remaining chopped herbs for a burst of freshness.

  • 4

    To assemble the dish, arrange the warm herb-roasted turkey slices on a plate, top with the poached eggs, and drizzle generously with the citrus hollandaise. Garnish with additional fresh herbs and a grind of black pepper. Serve immediately and enjoy!

Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

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

Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

Enjoy a vibrant blend of perfectly poached eggs, tender herb-roasted turkey breast, and a zesty citrus hollandaise. The dish is finished with fresh herbs for a burst of flavor, making it a well-balanced meal to start your day or a savory treat at any time.

NUTRITION

376kcal
Protein
45.0g
Fat
21.6g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (whole, raw)

4 ounces turkey breast, roasted

1 egg yolk

1 teaspoon unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs (parsley & tarragon)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, and half of the mixed fresh herbs. Roast in the oven for about 15-20 minutes or until warmed through and slightly crisped at the edges. Alternatively, if the turkey is already cooked, gently warm it in a skillet over low heat with a drizzle of water.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs individually into small cups, then gently slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on warm paper towels.

  • 3

    For the citrus hollandaise, set up a double boiler by simmering water in a small saucepan. In a heatproof bowl, combine the egg yolk, lemon juice, a pinch of salt, and a teaspoon of water. Whisk continuously until the mixture slightly thickens. Slowly drizzle in the melted unsalted butter while whisking briskly until the sauce becomes smooth and creamy. Stir in the remaining chopped herbs for a burst of freshness.

  • 4

    To assemble the dish, arrange the warm herb-roasted turkey slices on a plate, top with the poached eggs, and drizzle generously with the citrus hollandaise. Garnish with additional fresh herbs and a grind of black pepper. Serve immediately and enjoy!