Poached Eggs with Hollandaise over Turkey and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Hollandaise over Turkey and Asparagus

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Hollandaise over Turkey and Asparagus

Savor a light yet indulgent meal featuring tender slices of turkey breast topped with perfectly poached eggs and a velvety, homemade hollandaise sauce. Fresh asparagus spears add a crisp bite, making this dish a balanced blend of richness and freshness, ideal for any time of the day.

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NUTRITION

286kcal
Protein
35.1g
Fat
15.6g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast (85g)

2 Large Eggs (100g total)

6 Asparagus Spears (90g)

1 Egg Yolk (17g)

1 teaspoon Unsalted Butter (5g)

1 teaspoon Lemon Juice (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the turkey breast with salt and pepper. Warm it in a non-stick skillet over medium heat until just heated through or lightly seared, about 2-3 minutes per side.

  • 2

    Meanwhile, trim the woody ends off the asparagus. Steam or blanch the asparagus spears in lightly salted water for about 3-4 minutes until tender yet crisp, then set aside.

  • 3

    Bring a pot of water to a gentle simmer and add a dash of vinegar. Crack each egg into a small bowl before carefully sliding them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.

  • 4

    For the hollandaise, place the egg yolk, lemon juice, and a pinch of salt in a small heatproof bowl. Set the bowl over a pot of barely simmering water (double boiler method) ensuring the bowl doesn't touch the water. Whisk continuously. Slowly add the teaspoon of unsalted butter while whisking until the sauce thickens slightly. Remove from heat once smooth and creamy.

  • 5

    To assemble, plate the turkey breast and arrange the asparagus spears alongside. Place the poached eggs on top of the turkey, then drizzle the hollandaise sauce evenly over the eggs.

  • 6

    Finish with an extra pinch of salt and pepper if desired, and serve immediately.

Poached Eggs with Hollandaise over Turkey and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Hollandaise over Turkey and Asparagus

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Hollandaise over Turkey and Asparagus

Savor a light yet indulgent meal featuring tender slices of turkey breast topped with perfectly poached eggs and a velvety, homemade hollandaise sauce. Fresh asparagus spears add a crisp bite, making this dish a balanced blend of richness and freshness, ideal for any time of the day.

NUTRITION

286kcal
Protein
35.1g
Fat
15.6g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast (85g)

2 Large Eggs (100g total)

6 Asparagus Spears (90g)

1 Egg Yolk (17g)

1 teaspoon Unsalted Butter (5g)

1 teaspoon Lemon Juice (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Season the turkey breast with salt and pepper. Warm it in a non-stick skillet over medium heat until just heated through or lightly seared, about 2-3 minutes per side.

  • 2

    Meanwhile, trim the woody ends off the asparagus. Steam or blanch the asparagus spears in lightly salted water for about 3-4 minutes until tender yet crisp, then set aside.

  • 3

    Bring a pot of water to a gentle simmer and add a dash of vinegar. Crack each egg into a small bowl before carefully sliding them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.

  • 4

    For the hollandaise, place the egg yolk, lemon juice, and a pinch of salt in a small heatproof bowl. Set the bowl over a pot of barely simmering water (double boiler method) ensuring the bowl doesn't touch the water. Whisk continuously. Slowly add the teaspoon of unsalted butter while whisking until the sauce thickens slightly. Remove from heat once smooth and creamy.

  • 5

    To assemble, plate the turkey breast and arrange the asparagus spears alongside. Place the poached eggs on top of the turkey, then drizzle the hollandaise sauce evenly over the eggs.

  • 6

    Finish with an extra pinch of salt and pepper if desired, and serve immediately.