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 refined yet simple dish featuring delicately poached eggs paired with savory herb-roasted turkey and a creamy, light homemade hollandaise sauce. This meal brings a delightful balance of rich flavors and textures, perfect for starting your day or a nourishing midday/dinner option.

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NUTRITION

383kcal
Protein
44.1g
Fat
21.1g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Herb-Roasted Turkey Breast

1 Egg Yolk

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Cayenne Pepper to taste

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PREPARATION

  • 1

    Heat your oven to 400°F. Season the turkey breast with salt, a pinch of cayenne pepper, and fresh herbs. Roast in the oven for about 10-12 minutes or until just cooked through, then slice thinly.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs individually into small cups 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 set on a plate lined with paper towels.

  • 3

    To make the hollandaise sauce, combine the egg yolk, olive oil, and lemon juice in a small heatproof bowl. Place the bowl over a pot of barely simmering water (or use a double boiler) and whisk continuously until the sauce thickens slightly. Season with a pinch of salt and cayenne pepper.

  • 4

    Arrange the poached eggs and sliced turkey on a plate. Drizzle the hollandaise sauce over the eggs and turkey, then garnish with additional fresh herbs if desired.

  • 5

    Serve immediately while warm and enjoy this balanced, flavorful meal.

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 refined yet simple dish featuring delicately poached eggs paired with savory herb-roasted turkey and a creamy, light homemade hollandaise sauce. This meal brings a delightful balance of rich flavors and textures, perfect for starting your day or a nourishing midday/dinner option.

NUTRITION

383kcal
Protein
44.1g
Fat
21.1g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Herb-Roasted Turkey Breast

1 Egg Yolk

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Cayenne Pepper to taste

PREPARATION

  • 1

    Heat your oven to 400°F. Season the turkey breast with salt, a pinch of cayenne pepper, and fresh herbs. Roast in the oven for about 10-12 minutes or until just cooked through, then slice thinly.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs individually into small cups 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 set on a plate lined with paper towels.

  • 3

    To make the hollandaise sauce, combine the egg yolk, olive oil, and lemon juice in a small heatproof bowl. Place the bowl over a pot of barely simmering water (or use a double boiler) and whisk continuously until the sauce thickens slightly. Season with a pinch of salt and cayenne pepper.

  • 4

    Arrange the poached eggs and sliced turkey on a plate. Drizzle the hollandaise sauce over the eggs and turkey, then garnish with additional fresh herbs if desired.

  • 5

    Serve immediately while warm and enjoy this balanced, flavorful meal.