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.

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

A refined dish featuring delicately poached eggs and tender herb-seasoned roasted turkey, all elegantly draped in a silky homemade hollandaise. This recipe delivers a harmonious medley of warm, savory flavors accented by fresh parsley and a burst of lemon, perfect any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

325kcal
Protein
32.8g
Fat
19.5g
Carbs
2.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 oz roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tsp lemon juice

1 tsp fresh parsley

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a shallow pan of water to a gentle simmer; add a pinch of salt.

  • 2

    Crack each egg into a small cup and gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside.

  • 3

    Thinly slice or chop the pre-cooked, herb-roasted turkey breast and keep warm.

  • 4

    For the hollandaise, combine the egg yolk with lemon juice in a small heatproof bowl. Place the bowl over a pot of simmering water, creating a gentle double boiler effect. Slowly whisk in the unsalted butter until the sauce thickens into a silky consistency. Season with salt and pepper, and stir in the fresh parsley.

  • 5

    Plate the turkey first, then top with the poached eggs and drizzle the warm hollandaise over the dish.

  • 6

    Finish with an extra sprinkle of parsley, salt, and pepper as desired, and serve immediately.

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.

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

A refined dish featuring delicately poached eggs and tender herb-seasoned roasted turkey, all elegantly draped in a silky homemade hollandaise. This recipe delivers a harmonious medley of warm, savory flavors accented by fresh parsley and a burst of lemon, perfect any time of day.

NUTRITION

325kcal
Protein
32.8g
Fat
19.5g
Carbs
2.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 oz roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tsp lemon juice

1 tsp fresh parsley

Salt & pepper to taste

PREPARATION

  • 1

    Bring a shallow pan of water to a gentle simmer; add a pinch of salt.

  • 2

    Crack each egg into a small cup and gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set aside.

  • 3

    Thinly slice or chop the pre-cooked, herb-roasted turkey breast and keep warm.

  • 4

    For the hollandaise, combine the egg yolk with lemon juice in a small heatproof bowl. Place the bowl over a pot of simmering water, creating a gentle double boiler effect. Slowly whisk in the unsalted butter until the sauce thickens into a silky consistency. Season with salt and pepper, and stir in the fresh parsley.

  • 5

    Plate the turkey first, then top with the poached eggs and drizzle the warm hollandaise over the dish.

  • 6

    Finish with an extra sprinkle of parsley, salt, and pepper as desired, and serve immediately.