Herb-Poached Eggs with Hollandaise over Roasted Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Poached Eggs with Hollandaise over Roasted Turkey

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise over Roasted Turkey

A sophisticated twist on a classic brunch favorite, this dish features delicately poached eggs nestled atop savory roasted turkey, all drizzled with a light, herb-infused hollandaise sauce. The vibrant freshness of lemon and parsley elevates the flavors, creating a perfectly balanced and protein-rich meal ideal for any time of day.

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NUTRITION

271kcal
Protein
34.2g
Fat
14.6g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 ounces roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tsp lemon juice

2 tbsp fresh parsley

Salt & pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer. Crack the whole eggs into individual ramekins to avoid breakage.

  • 2

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    Warm the roasted turkey breast if desired. Slice or serve whole as a base for the eggs.

  • 4

    For the hollandaise sauce, in a small heatproof bowl, combine the egg yolk, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water (double boiler method) and whisk continuously.

  • 5

    Slowly add the teaspoon of unsalted butter, whisking until the sauce thickens and becomes smooth. Remove from heat, stir in the fresh parsley, and season with additional salt and pepper if needed.

  • 6

    Plate the roasted turkey as the foundation, arrange the poached eggs on top, and drizzle the warm hollandaise sauce over the eggs.

  • 7

    Garnish with extra parsley and a light crack of black pepper, then serve immediately.

Herb-Poached Eggs with Hollandaise over Roasted Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Poached Eggs with Hollandaise over Roasted Turkey

YOUR SOLIN GENERATED RECIPE

Herb-Poached Eggs with Hollandaise over Roasted Turkey

A sophisticated twist on a classic brunch favorite, this dish features delicately poached eggs nestled atop savory roasted turkey, all drizzled with a light, herb-infused hollandaise sauce. The vibrant freshness of lemon and parsley elevates the flavors, creating a perfectly balanced and protein-rich meal ideal for any time of day.

NUTRITION

271kcal
Protein
34.2g
Fat
14.6g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 ounces roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tsp lemon juice

2 tbsp fresh parsley

Salt & pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer. Crack the whole eggs into individual ramekins to avoid breakage.

  • 2

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    Warm the roasted turkey breast if desired. Slice or serve whole as a base for the eggs.

  • 4

    For the hollandaise sauce, in a small heatproof bowl, combine the egg yolk, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water (double boiler method) and whisk continuously.

  • 5

    Slowly add the teaspoon of unsalted butter, whisking until the sauce thickens and becomes smooth. Remove from heat, stir in the fresh parsley, and season with additional salt and pepper if needed.

  • 6

    Plate the roasted turkey as the foundation, arrange the poached eggs on top, and drizzle the warm hollandaise sauce over the eggs.

  • 7

    Garnish with extra parsley and a light crack of black pepper, then serve immediately.