YOUR SOLIN GENERATED RECIPE
Poached Eggs with Herb-Roasted Turkey and Hollandaise
Savor the delicate flavors of perfectly poached eggs paired with tender herb-roasted turkey, all drizzled with a luxurious homemade hollandaise. This elegant dish brings a burst of herbaceous freshness balanced by the rich, tangy sauce, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
2 large eggs
3 oz turkey breast (herb-roasted)
1 egg yolk
1 tsp unsalted butter
1 tbsp lemon juice
1 tbsp fresh parsley
Salt and pepper to taste
PREPARATION
Begin by seasoning the turkey breast with your favorite herbs (such as thyme, rosemary, or oregano), a pinch of salt, and pepper. Roast in a preheated oven at 375°F until heated through and slightly crisp on the edges, about 10-12 minutes if pre-cooked, or longer if raw.
Fill a medium saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack the eggs into separate small bowls and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
For the hollandaise, in a small heatproof bowl, whisk together the egg yolk and lemon juice. Place the bowl over a pan of gently simmering water (double boiler method) and slowly whisk in the melted unsalted butter. Continue whisking until the sauce thickens slightly. Remove from heat and season with salt and pepper.
To plate, arrange the herb-roasted turkey on a warm plate. Place the poached eggs on top of or beside the turkey. Drizzle the warm hollandaise sauce over the eggs and garnish with fresh parsley.
Serve immediately and enjoy this balanced dish that brings together rich flavors and delicate textures.