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 yet balanced dish featuring silky poached eggs paired with succulent herb-roasted turkey and a luscious, homemade hollandaise sauce. The dish is brightened with fresh herbs and a hint of lemon, delivering a satisfying blend of rich flavors and textures in every bite.

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NUTRITION

397kcal
Protein
32.9g
Fat
27.1g
Carbs
3.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces turkey breast

1 large egg yolk

1 tbsp unsalted butter

1 tbsp fresh lemon juice

2 tbsp mixed fresh herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by preparing the hollandaise sauce: In a small heatproof bowl, whisk together 1 egg yolk, 1 tablespoon lemon juice, and chopped herbs. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in 1 tablespoon of melted unsalted butter until the sauce thickens. Season with a pinch of salt and pepper, then remove from heat and keep warm.

  • 2

    For the herb-roasted turkey, preheat your oven to 400°F. Rub the turkey breast (3 ounces) with a bit of olive oil (optional if within calorie range) and a sprinkle of chopped fresh herbs, salt, and pepper. Roast the turkey in a preheated oven until just cooked through, about 10-12 minutes, then slice into strips.

  • 3

    Fill a saucepan with water and bring to a gentle simmer. Crack 2 eggs into small bowls individually. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolk remains runny. Use a slotted spoon to remove the eggs and drain on a paper towel.

  • 4

    Assemble the dish by placing the poached eggs on a serving plate, arranging the sliced herb-roasted turkey alongside, and drizzling the warm hollandaise sauce over the top. Garnish with additional fresh herbs, and season with extra salt and pepper if desired.

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 yet balanced dish featuring silky poached eggs paired with succulent herb-roasted turkey and a luscious, homemade hollandaise sauce. The dish is brightened with fresh herbs and a hint of lemon, delivering a satisfying blend of rich flavors and textures in every bite.

NUTRITION

397kcal
Protein
32.9g
Fat
27.1g
Carbs
3.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces turkey breast

1 large egg yolk

1 tbsp unsalted butter

1 tbsp fresh lemon juice

2 tbsp mixed fresh herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by preparing the hollandaise sauce: In a small heatproof bowl, whisk together 1 egg yolk, 1 tablespoon lemon juice, and chopped herbs. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in 1 tablespoon of melted unsalted butter until the sauce thickens. Season with a pinch of salt and pepper, then remove from heat and keep warm.

  • 2

    For the herb-roasted turkey, preheat your oven to 400°F. Rub the turkey breast (3 ounces) with a bit of olive oil (optional if within calorie range) and a sprinkle of chopped fresh herbs, salt, and pepper. Roast the turkey in a preheated oven until just cooked through, about 10-12 minutes, then slice into strips.

  • 3

    Fill a saucepan with water and bring to a gentle simmer. Crack 2 eggs into small bowls individually. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolk remains runny. Use a slotted spoon to remove the eggs and drain on a paper towel.

  • 4

    Assemble the dish by placing the poached eggs on a serving plate, arranging the sliced herb-roasted turkey alongside, and drizzling the warm hollandaise sauce over the top. Garnish with additional fresh herbs, and season with extra salt and pepper if desired.