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 refined twist on a classic dish where silky poached eggs pair with tender herb-roasted turkey slices and a velvety, tangy hollandaise sauce. The dish boasts an aromatic blend of rosemary and thyme, perfectly balancing rich and bright flavors for a satisfying meal experience.

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NUTRITION

395kcal
Protein
43.0g
Fat
23.4g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

4 ounces roasted turkey breast

1 egg yolk

1/2 tablespoon unsalted butter

1/2 teaspoon olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 teaspoon fresh lemon juice

Salt & black pepper to taste

A pinch of cayenne pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the turkey breast with 1/2 teaspoon olive oil, chopped rosemary, thyme (remove leaves from sprigs), salt, and pepper.

  • 2

    Place the turkey on a baking tray and roast in the oven for about 10-12 minutes until warmed through and aromatic. Once done, slice into thin pieces if not pre-sliced.

  • 3

    Bring a pot of water to a simmer. Crack 2 whole eggs into separate small cups. Gently slide each egg into the water to poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 4

    Meanwhile, prepare the hollandaise sauce: In a small heatproof bowl set over a pot of barely simmering water, whisk the egg yolk, 1/2 tablespoon butter (melted), lemon juice, a pinch of cayenne pepper, and a little salt. Continue whisking until the sauce thickens slightly – about 3-4 minutes. Remove from heat once desired consistency is reached.

  • 5

    Plate the poached eggs alongside the herb-roasted turkey slices and drizzle the warm hollandaise over the eggs. Season with additional salt and pepper if needed, 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

Enjoy a refined twist on a classic dish where silky poached eggs pair with tender herb-roasted turkey slices and a velvety, tangy hollandaise sauce. The dish boasts an aromatic blend of rosemary and thyme, perfectly balancing rich and bright flavors for a satisfying meal experience.

NUTRITION

395kcal
Protein
43.0g
Fat
23.4g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

4 ounces roasted turkey breast

1 egg yolk

1/2 tablespoon unsalted butter

1/2 teaspoon olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 teaspoon fresh lemon juice

Salt & black pepper to taste

A pinch of cayenne pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the turkey breast with 1/2 teaspoon olive oil, chopped rosemary, thyme (remove leaves from sprigs), salt, and pepper.

  • 2

    Place the turkey on a baking tray and roast in the oven for about 10-12 minutes until warmed through and aromatic. Once done, slice into thin pieces if not pre-sliced.

  • 3

    Bring a pot of water to a simmer. Crack 2 whole eggs into separate small cups. Gently slide each egg into the water to poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 4

    Meanwhile, prepare the hollandaise sauce: In a small heatproof bowl set over a pot of barely simmering water, whisk the egg yolk, 1/2 tablespoon butter (melted), lemon juice, a pinch of cayenne pepper, and a little salt. Continue whisking until the sauce thickens slightly – about 3-4 minutes. Remove from heat once desired consistency is reached.

  • 5

    Plate the poached eggs alongside the herb-roasted turkey slices and drizzle the warm hollandaise over the eggs. Season with additional salt and pepper if needed, and serve immediately.