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

Experience a luxurious yet wholesome plate featuring gently poached eggs alongside tender herb-roasted turkey breast, all drizzled with a silky hollandaise sauce. This dish marries classic French technique with a fresh, savory twist, perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

345kcal
Protein
41.0g
Fat
18.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces roasted turkey breast

1 tablespoon hollandaise sauce

1 tablespoon mixed fresh herbs

1 teaspoon lemon juice

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PREPARATION

  • 1

    Begin by preparing the turkey: Preheat your oven to 375°F. Rub the turkey breast with a sprinkle of mixed herbs, a drizzle of lemon juice, salt, and pepper. Roast in the oven until heated through and slightly crisp on the edges, about 10-12 minutes if using pre-cooked turkey, or until internal temperature reaches 165°F if raw.

  • 2

    While the turkey is finishing, poach the eggs. Bring a pan of water to a gentle simmer and add a small splash of vinegar to help the eggs set. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain soft.

  • 3

    Prepare a simple hollandaise sauce by whisking together pre-made hollandaise with a dash of lemon juice and a little warmed water to achieve a light consistency, or use your homemade blend if preferred.

  • 4

    Plate the poached eggs alongside slices of the herb-roasted turkey. Drizzle the hollandaise sauce over the eggs and turkey, and garnish with an extra pinch of fresh herbs.

  • 5

    Serve immediately and enjoy the balanced flavors and textures.

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

Experience a luxurious yet wholesome plate featuring gently poached eggs alongside tender herb-roasted turkey breast, all drizzled with a silky hollandaise sauce. This dish marries classic French technique with a fresh, savory twist, perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

345kcal
Protein
41.0g
Fat
18.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces roasted turkey breast

1 tablespoon hollandaise sauce

1 tablespoon mixed fresh herbs

1 teaspoon lemon juice

PREPARATION

  • 1

    Begin by preparing the turkey: Preheat your oven to 375°F. Rub the turkey breast with a sprinkle of mixed herbs, a drizzle of lemon juice, salt, and pepper. Roast in the oven until heated through and slightly crisp on the edges, about 10-12 minutes if using pre-cooked turkey, or until internal temperature reaches 165°F if raw.

  • 2

    While the turkey is finishing, poach the eggs. Bring a pan of water to a gentle simmer and add a small splash of vinegar to help the eggs set. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain soft.

  • 3

    Prepare a simple hollandaise sauce by whisking together pre-made hollandaise with a dash of lemon juice and a little warmed water to achieve a light consistency, or use your homemade blend if preferred.

  • 4

    Plate the poached eggs alongside slices of the herb-roasted turkey. Drizzle the hollandaise sauce over the eggs and turkey, and garnish with an extra pinch of fresh herbs.

  • 5

    Serve immediately and enjoy the balanced flavors and textures.