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 delightful dish featuring perfectly poached eggs perched atop tender herb-roasted turkey, all drizzled with a velvety, tangy hollandaise sauce. This elegant meal balances the rich flavors of egg and turkey with the fresh brightness of herbs and lemon.

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NUTRITION

236kcal
Protein
19.2g
Fat
17g
Carbs
2.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 ounces Turkey Breast

1 tablespoon Unsalted Butter

1 tablespoon Fresh Lemon Juice

2 tablespoons Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the turkey if it’s not pre-cooked. Lightly season the turkey breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the turkey breast in the oven for about 10-12 minutes until warmed through and infused with herb flavors. If using pre-cooked turkey, simply warm it briefly in a pan with a few herbs.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup and gently slip them into the water to poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    In a small pan, melt the butter over low heat. Whisk in the lemon juice and a bit of water if needed to create a smooth, light hollandaise sauce. Stir in additional fresh herbs and season with salt and pepper.

  • 5

    Plate the roasted turkey and carefully arrange the poached eggs on top. Drizzle the warm hollandaise sauce over the eggs and turkey.

  • 6

    Garnish with extra herbs and a dash of freshly ground pepper. Serve immediately.

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 delightful dish featuring perfectly poached eggs perched atop tender herb-roasted turkey, all drizzled with a velvety, tangy hollandaise sauce. This elegant meal balances the rich flavors of egg and turkey with the fresh brightness of herbs and lemon.

NUTRITION

236kcal
Protein
19.2g
Fat
17g
Carbs
2.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 ounces Turkey Breast

1 tablespoon Unsalted Butter

1 tablespoon Fresh Lemon Juice

2 tablespoons Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the turkey if it’s not pre-cooked. Lightly season the turkey breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the turkey breast in the oven for about 10-12 minutes until warmed through and infused with herb flavors. If using pre-cooked turkey, simply warm it briefly in a pan with a few herbs.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup and gently slip them into the water to poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 4

    In a small pan, melt the butter over low heat. Whisk in the lemon juice and a bit of water if needed to create a smooth, light hollandaise sauce. Stir in additional fresh herbs and season with salt and pepper.

  • 5

    Plate the roasted turkey and carefully arrange the poached eggs on top. Drizzle the warm hollandaise sauce over the eggs and turkey.

  • 6

    Garnish with extra herbs and a dash of freshly ground pepper. Serve immediately.