YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a luxurious yet wholesome dish featuring delicately poached eggs nestled atop savory herb-roasted turkey, all topped with a velvety homemade hollandaise sauce. This elegant plate balances rich flavors with fresh herbs, ideal for a satisfying meal any time of day.
INGREDIENTS
2 large eggs
3 oz herb-roasted turkey breast
1 egg yolk
1 tbsp unsalted butter
1 tsp lemon juice
Fresh parsley (1 tbsp, chopped)
Salt & cayenne pepper to taste
Water for poaching
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt if desired.
Crack the eggs into small bowls one at a time. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain slightly runny.
While the eggs poach, thinly slice the herb-roasted turkey breast if not pre-sliced, arranging it on a serving plate.
Prepare the hollandaise sauce by placing the egg yolk and lemon juice in a small heatproof bowl. Set the bowl over a pan of barely simmering water (double boiler method), whisking continuously.
Slowly drizzle in the melted unsalted butter while whisking vigorously until the sauce thickens. Season with salt and a dash of cayenne pepper.
Once the eggs are ready, use a slotted spoon to remove them from the water and gently place them atop the turkey slices.
Drizzle the warm hollandaise sauce over the eggs, then garnish with freshly chopped parsley.
Serve immediately and enjoy your silky, protein-packed meal.