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 sophisticated yet light breakfast (or brunch/dinner option) featuring perfectly poached eggs, tender herb-roasted turkey, and a luscious, lightened-up hollandaise sauce. This dish brings together creamy, tangy, and savory notes harmoniously, making for a balanced and flavorful meal.

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NUTRITION

259kcal
Protein
31.7g
Fat
13g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

3 ounces Turkey Breast

2 tablespoons Light Hollandaise Sauce

1 tablespoon Fresh Mixed Herbs

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the eggs (2 whole eggs and 1 egg white) into separate small bowls for easier poaching.

  • 3

    Gently slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a warm plate.

  • 4

    While the eggs poach, warm the pre-roasted turkey breast slices (approximately 3 ounces) in a skillet over low heat with a sprinkle of the fresh mixed herbs to enhance their flavor.

  • 5

    For the hollandaise sauce, if not prepared beforehand, blend together Greek yogurt, a squeeze of lemon juice, a pinch of salt, and the fresh herbs until smooth and slightly thickened, then gently warm over low heat for a creamy finish.

  • 6

    Arrange the turkey slices on a plate, top with the poached eggs, and drizzle the light hollandaise sauce evenly over the top.

  • 7

    Garnish with an extra sprinkle of fresh mixed herbs and 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 sophisticated yet light breakfast (or brunch/dinner option) featuring perfectly poached eggs, tender herb-roasted turkey, and a luscious, lightened-up hollandaise sauce. This dish brings together creamy, tangy, and savory notes harmoniously, making for a balanced and flavorful meal.

NUTRITION

259kcal
Protein
31.7g
Fat
13g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

3 ounces Turkey Breast

2 tablespoons Light Hollandaise Sauce

1 tablespoon Fresh Mixed Herbs

PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the eggs (2 whole eggs and 1 egg white) into separate small bowls for easier poaching.

  • 3

    Gently slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a warm plate.

  • 4

    While the eggs poach, warm the pre-roasted turkey breast slices (approximately 3 ounces) in a skillet over low heat with a sprinkle of the fresh mixed herbs to enhance their flavor.

  • 5

    For the hollandaise sauce, if not prepared beforehand, blend together Greek yogurt, a squeeze of lemon juice, a pinch of salt, and the fresh herbs until smooth and slightly thickened, then gently warm over low heat for a creamy finish.

  • 6

    Arrange the turkey slices on a plate, top with the poached eggs, and drizzle the light hollandaise sauce evenly over the top.

  • 7

    Garnish with an extra sprinkle of fresh mixed herbs and serve immediately.