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

Enjoy a sophisticated plate featuring tender herb-roasted turkey paired with delicately poached eggs, all crowned by a light, tangy Hollandaise sauce. This dish harmonizes classic brunch flavors into a refined, balanced meal perfect for any time of day.

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NUTRITION

257kcal
Protein
34.1g
Fat
13g
Carbs
1.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces herb-roasted turkey breast

2 large eggs

1 tablespoon light hollandaise sauce

1 tablespoon fresh mixed herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan with water and add a splash of vinegar. Bring it to a simmer.

  • 2

    While the water heats, slice the herb-roasted turkey breast into neat strips and keep warm.

  • 3

    Gently crack the eggs into separate small cups. Swirl the water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    If needed, gently warm the light Hollandaise sauce in a small pan over low heat without boiling.

  • 5

    Plate the turkey slices, carefully place the poached eggs on top, and drizzle the hollandaise sauce over the eggs.

  • 6

    Finish with a sprinkle of fresh mixed herbs, salt, and pepper. 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

Enjoy a sophisticated plate featuring tender herb-roasted turkey paired with delicately poached eggs, all crowned by a light, tangy Hollandaise sauce. This dish harmonizes classic brunch flavors into a refined, balanced meal perfect for any time of day.

NUTRITION

257kcal
Protein
34.1g
Fat
13g
Carbs
1.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces herb-roasted turkey breast

2 large eggs

1 tablespoon light hollandaise sauce

1 tablespoon fresh mixed herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan with water and add a splash of vinegar. Bring it to a simmer.

  • 2

    While the water heats, slice the herb-roasted turkey breast into neat strips and keep warm.

  • 3

    Gently crack the eggs into separate small cups. Swirl the water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    If needed, gently warm the light Hollandaise sauce in a small pan over low heat without boiling.

  • 5

    Plate the turkey slices, carefully place the poached eggs on top, and drizzle the hollandaise sauce over the eggs.

  • 6

    Finish with a sprinkle of fresh mixed herbs, salt, and pepper. Serve immediately.