Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined combination of tender poached eggs paired with herb-roasted turkey slices and a silky, light hollandaise sauce. This dish brings together velvety textures and aromatic herbs to elevate your meal to a gourmet experience that's both satisfying and nutritionally balanced.

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NUTRITION

273kcal
Protein
35.2g
Fat
14.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounce equivalent roasted turkey breast

1 egg yolk

1 teaspoon unsalted butter

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley

Salt and black pepper to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a small pinch of salt.

  • 2

    Crack the eggs separately into small cups. Create a gentle whirlpool in the water and carefully slide in each egg for poaching. Cook for 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    Preheat your oven to 400°F. Arrange thin slices of roasted turkey breast on a baking tray, sprinkle with freshly chopped parsley, salt, and pepper, and warm in the oven for 5 minutes to enhance the herb flavors.

  • 4

    For the hollandaise sauce, combine the egg yolk, fresh lemon juice, and a small pinch of salt in a heatproof bowl over a pot of bare simmering water (double boiler method). Whisk continuously until slightly thickened.

  • 5

    Slowly drizzle in the teaspoon of unsalted butter while whisking persistently until the sauce becomes silky and smooth. Adjust seasoning with salt and pepper.

  • 6

    Plate the poached eggs alongside the warm turkey slices and drizzle lightly with the hollandaise sauce.

  • 7

    Garnish with extra parsley if desired and serve immediately.

Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined combination of tender poached eggs paired with herb-roasted turkey slices and a silky, light hollandaise sauce. This dish brings together velvety textures and aromatic herbs to elevate your meal to a gourmet experience that's both satisfying and nutritionally balanced.

NUTRITION

273kcal
Protein
35.2g
Fat
14.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounce equivalent roasted turkey breast

1 egg yolk

1 teaspoon unsalted butter

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley

Salt and black pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a small pinch of salt.

  • 2

    Crack the eggs separately into small cups. Create a gentle whirlpool in the water and carefully slide in each egg for poaching. Cook for 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    Preheat your oven to 400°F. Arrange thin slices of roasted turkey breast on a baking tray, sprinkle with freshly chopped parsley, salt, and pepper, and warm in the oven for 5 minutes to enhance the herb flavors.

  • 4

    For the hollandaise sauce, combine the egg yolk, fresh lemon juice, and a small pinch of salt in a heatproof bowl over a pot of bare simmering water (double boiler method). Whisk continuously until slightly thickened.

  • 5

    Slowly drizzle in the teaspoon of unsalted butter while whisking persistently until the sauce becomes silky and smooth. Adjust seasoning with salt and pepper.

  • 6

    Plate the poached eggs alongside the warm turkey slices and drizzle lightly with the hollandaise sauce.

  • 7

    Garnish with extra parsley if desired and serve immediately.