YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a delicately composed plate featuring perfectly poached eggs paired with tender herb-roasted turkey, all elevated by a silky, tangy hollandaise sauce. This dish offers a balanced burst of flavors and textures ideal for a refined breakfast, lunch, or dinner.
INGREDIENTS
2 large Eggs
3 ounces Herb-Roasted Turkey Breast
1 large Egg Yolk
1 teaspoon Unsalted Butter
1 teaspoon Fresh Lemon Juice
1 tablespoon Fresh Herbs (Parsley & Thyme)
PREPARATION
Begin by preparing the turkey: Preheat your oven to 375°F. Rub a lightly seasoned mix of chopped fresh herbs (parsley and thyme), a pinch of salt and pepper over a 3-ounce portion of turkey breast. Roast the turkey on a lined baking tray for approximately 15-20 minutes until warm and slightly crisp at the edges.
While the turkey is roasting, bring a pot of water to a gentle simmer. Crack the eggs carefully into individual small ramekins.
Gently slide each egg into the simmering water, allowing them to poach for around 3 minutes until the whites are set but the yolks remain silky.
Prepare your hollandaise sauce by placing 1 egg yolk in a small heatproof bowl. Whisk in 1 teaspoon of fresh lemon juice. Slowly incorporate 1 teaspoon of melted unsalted butter while whisking continuously over a double boiler setup to gently thicken the sauce without scrambling the yolk.
Plate the poached eggs and arrange the roasted turkey beside them. Drizzle the warm hollandaise over the eggs, and sprinkle with additional fresh chopped herbs for garnish.
Serve immediately and enjoy your meal.