Lightened-Up 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a revitalized take on a classic dish! Tender poached eggs meet succulent herb-roasted turkey breast, drizzled with a velvety, light Hollandaise sauce made from Greek yogurt and zesty lemon juice. Garnished with a bed of fresh spinach and sprinkled herbs, this dish is a delightful balance of rich flavor and clean eating, perfect for any meal of the day.

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NUTRITION

334kcal
Protein
42.9g
Fat
15.9g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 ounces Herb-Roasted Turkey Breast

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Olive Oil

1 cup Fresh Spinach

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Bring a pot of water to a simmer and gently poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 2

    While the eggs are poaching, warm the pre-cooked herb-roasted turkey slices in a skillet over low heat if needed.

  • 3

    Prepare the light Hollandaise sauce by whisking together nonfat Greek yogurt, lemon juice, Dijon mustard, and olive oil in a small bowl. Warm the mixture gently in a double boiler or over very low heat, stirring constantly until slightly thickened. Do not let it boil.

  • 4

    On a plate, arrange a bed of fresh spinach and top with the warmed turkey slices.

  • 5

    Carefully place the poached eggs on top of the turkey, then drizzle the Hollandaise sauce evenly over the dish.

  • 6

    Garnish with freshly chopped parsley and serve immediately.

Lightened-Up 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a revitalized take on a classic dish! Tender poached eggs meet succulent herb-roasted turkey breast, drizzled with a velvety, light Hollandaise sauce made from Greek yogurt and zesty lemon juice. Garnished with a bed of fresh spinach and sprinkled herbs, this dish is a delightful balance of rich flavor and clean eating, perfect for any meal of the day.

NUTRITION

334kcal
Protein
42.9g
Fat
15.9g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 ounces Herb-Roasted Turkey Breast

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Olive Oil

1 cup Fresh Spinach

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Bring a pot of water to a simmer and gently poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 2

    While the eggs are poaching, warm the pre-cooked herb-roasted turkey slices in a skillet over low heat if needed.

  • 3

    Prepare the light Hollandaise sauce by whisking together nonfat Greek yogurt, lemon juice, Dijon mustard, and olive oil in a small bowl. Warm the mixture gently in a double boiler or over very low heat, stirring constantly until slightly thickened. Do not let it boil.

  • 4

    On a plate, arrange a bed of fresh spinach and top with the warmed turkey slices.

  • 5

    Carefully place the poached eggs on top of the turkey, then drizzle the Hollandaise sauce evenly over the dish.

  • 6

    Garnish with freshly chopped parsley and serve immediately.