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 luxurious dish combining perfectly poached eggs with tender herb-roasted turkey slices topped with a light, tangy hollandaise sauce reimagined using nonfat Greek yogurt. A delightful blend of rich flavor, fragrant herbs, and a velvety sauce makes this dish a versatile option perfect for a balanced dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

289kcal
Protein
39.4g
Fat
11.2g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast (roasted)

2 large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 teaspoon Extra-Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with salt, pepper, and a portion of the fresh herbs. Roast until warmed through and slightly crispy on the edges, about 10-12 minutes if pre-cooked or heated.

  • 2

    Meanwhile, prepare the poached eggs by bringing a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and season with a pinch of salt.

  • 3

    For the light hollandaise, blend the nonfat Greek yogurt with lemon juice, Dijon mustard, remaining herbs, and olive oil in a small bowl until smooth. Adjust seasoning with salt and pepper.

  • 4

    Plate the roasted turkey slices and arrange the poached eggs on top. Drizzle the yogurt-based hollandaise sauce evenly over the eggs and turkey.

  • 5

    Finish with a light sprinkle of fresh herbs and freshly ground pepper before serving.

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 luxurious dish combining perfectly poached eggs with tender herb-roasted turkey slices topped with a light, tangy hollandaise sauce reimagined using nonfat Greek yogurt. A delightful blend of rich flavor, fragrant herbs, and a velvety sauce makes this dish a versatile option perfect for a balanced dinner.

NUTRITION

289kcal
Protein
39.4g
Fat
11.2g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast (roasted)

2 large Eggs

1/3 cup Nonfat Plain Greek Yogurt

1 teaspoon Extra-Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with salt, pepper, and a portion of the fresh herbs. Roast until warmed through and slightly crispy on the edges, about 10-12 minutes if pre-cooked or heated.

  • 2

    Meanwhile, prepare the poached eggs by bringing a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and season with a pinch of salt.

  • 3

    For the light hollandaise, blend the nonfat Greek yogurt with lemon juice, Dijon mustard, remaining herbs, and olive oil in a small bowl until smooth. Adjust seasoning with salt and pepper.

  • 4

    Plate the roasted turkey slices and arrange the poached eggs on top. Drizzle the yogurt-based hollandaise sauce evenly over the eggs and turkey.

  • 5

    Finish with a light sprinkle of fresh herbs and freshly ground pepper before serving.