Lightened-Up 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.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

Delight in a vibrant, protein-packed dish featuring gently poached eggs paired with tender herb-roasted turkey breast. A light, citrus-infused hollandaise made with nonfat Greek yogurt provides a tangy finishing touch, while fresh herbs brighten the plate. Perfect for a balanced meal any time of day.

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NUTRITION

285kcal
Protein
38.2g
Fat
12.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 ounces turkey breast

1/4 cup nonfat Greek yogurt

1 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly brush the turkey breast with olive oil and season with salt, pepper, and a sprinkle of fresh parsley.

  • 2

    Roast the turkey in the oven for 15-20 minutes until cooked through and lightly browned. Once done, slice into thin pieces.

  • 3

    While the turkey roasts, bring a pot of water to a gentle simmer. Crack each egg into separate small cups and gently slide them into the water to poach for about 3-4 minutes, or until whites are set but yolks remain runny.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of salt and pepper to create a light, citrus hollandaise sauce.

  • 5

    To plate, arrange the sliced herb-roasted turkey on a dish, top with the freshly poached eggs, and drizzle the citrus hollandaise over the eggs. Garnish with extra chopped parsley if desired and serve immediately.

Lightened-Up 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.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Citrus Hollandaise

Delight in a vibrant, protein-packed dish featuring gently poached eggs paired with tender herb-roasted turkey breast. A light, citrus-infused hollandaise made with nonfat Greek yogurt provides a tangy finishing touch, while fresh herbs brighten the plate. Perfect for a balanced meal any time of day.

NUTRITION

285kcal
Protein
38.2g
Fat
12.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 ounces turkey breast

1/4 cup nonfat Greek yogurt

1 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly brush the turkey breast with olive oil and season with salt, pepper, and a sprinkle of fresh parsley.

  • 2

    Roast the turkey in the oven for 15-20 minutes until cooked through and lightly browned. Once done, slice into thin pieces.

  • 3

    While the turkey roasts, bring a pot of water to a gentle simmer. Crack each egg into separate small cups and gently slide them into the water to poach for about 3-4 minutes, or until whites are set but yolks remain runny.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of salt and pepper to create a light, citrus hollandaise sauce.

  • 5

    To plate, arrange the sliced herb-roasted turkey on a dish, top with the freshly poached eggs, and drizzle the citrus hollandaise over the eggs. Garnish with extra chopped parsley if desired and serve immediately.