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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant and protein-packed meal featuring delicately poached eggs paired with succulent herb-roasted turkey, all topped with a creamy and refreshing yogurt hollandaise. This dish brings together light, fresh flavors and a satisfying balance of richness and tang—a perfect option for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

270kcal
Protein
38.4g
Fat
9.8g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1/4 cup Nonfat Greek Yogurt

1 teaspoon Unsalted Butter

1 teaspoon Lemon Juice

1 tablespoon Fresh Herbs (Dill or Parsley)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare a pot with simmering water and a dash of vinegar (optional) for poaching eggs.

  • 2

    Crack each egg into a small cup, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks remain soft.

  • 3

    While the eggs are poaching, preheat your oven to 400°F. Season the turkey breast lightly with fresh herbs, salt, and pepper, then roast it on a lined baking sheet for about 8-10 minutes or until warmed through and lightly crisped at the edges.

  • 4

    To make the lightened-up hollandaise, combine the nonfat Greek yogurt, unsalted butter, lemon juice, and finely chopped fresh herbs in a small bowl. Whisk until well-blended, adjusting seasoning with salt and pepper as desired.

  • 5

    Carefully remove the poached eggs with a slotted spoon and place them on a serving plate. Arrange slices of the herb-roasted turkey alongside the eggs, and drizzle the yogurt hollandaise over the top.

  • 6

    Garnish with extra herbs if desired and serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant and protein-packed meal featuring delicately poached eggs paired with succulent herb-roasted turkey, all topped with a creamy and refreshing yogurt hollandaise. This dish brings together light, fresh flavors and a satisfying balance of richness and tang—a perfect option for any time of day.

NUTRITION

270kcal
Protein
38.4g
Fat
9.8g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1/4 cup Nonfat Greek Yogurt

1 teaspoon Unsalted Butter

1 teaspoon Lemon Juice

1 tablespoon Fresh Herbs (Dill or Parsley)

PREPARATION

  • 1

    Prepare a pot with simmering water and a dash of vinegar (optional) for poaching eggs.

  • 2

    Crack each egg into a small cup, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks remain soft.

  • 3

    While the eggs are poaching, preheat your oven to 400°F. Season the turkey breast lightly with fresh herbs, salt, and pepper, then roast it on a lined baking sheet for about 8-10 minutes or until warmed through and lightly crisped at the edges.

  • 4

    To make the lightened-up hollandaise, combine the nonfat Greek yogurt, unsalted butter, lemon juice, and finely chopped fresh herbs in a small bowl. Whisk until well-blended, adjusting seasoning with salt and pepper as desired.

  • 5

    Carefully remove the poached eggs with a slotted spoon and place them on a serving plate. Arrange slices of the herb-roasted turkey alongside the eggs, and drizzle the yogurt hollandaise over the top.

  • 6

    Garnish with extra herbs if desired and serve immediately.