YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise on Crispy Turkey
Delight in a refined twist on a classic dish where perfectly poached eggs meet a light, herb-infused hollandaise, all served atop a crispy, golden slice of turkey breast. This dish offers a satisfying interplay of textures and fresh, vibrant flavors, ideal for a balanced start or a light meal.
INGREDIENTS
3 oz Turkey Breast Slice
2 Large Eggs
1/4 cup Nonfat Greek Yogurt
1 tbsp Fresh Lemon Juice
1 tsp Fresh Tarragon, chopped
1/2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a nonstick skillet over medium heat and add the olive oil.
Place the turkey breast slice in the skillet and press lightly to crisp up both sides; cook for about 2-3 minutes per side until golden and heated through. Remove and set on a plate.
Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt, then carefully crack the eggs into separate small cups. Gently slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and gently blot on paper towels.
In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, chopped tarragon, salt, and pepper to create a light hollandaise sauce.
To assemble, place the crispy turkey breast on a serving plate, drizzle or spoon the yogurt hollandaise over it, then top with the poached eggs.
Garnish with additional herbs or a sprinkle of pepper if desired, and serve immediately.