Lightened-Up 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.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Hollandaise

Savor a revitalized twist on traditional eggs Benedict by poaching two fresh eggs served atop succulent herb-roasted turkey slices. Enhanced with a light, tangy hollandaise made from fat-free Greek yogurt, a drizzle of olive oil, and zesty lemon juice, this dish is both comforting and energizing, perfect for any meal of the day.

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NUTRITION

370kcal
Protein
38.8g
Fat
16.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g total)

3 ounces roasted turkey breast (85g)

2 tablespoons fat-free Greek yogurt (30g)

1 teaspoon olive oil (5g)

1 slice whole wheat bread (28g)

2 tablespoons fresh mixed herbs (parsley & dill)

1 tablespoon lemon juice

Salt & Pepper, to taste

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a pinch of salt. Crack each egg into a small dish before gently sliding into the water.

  • 2

    Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Carefully remove with a slotted spoon and set aside on a paper towel-lined plate.

  • 3

    Meanwhile, warm the roasted turkey breast slices in a skillet over medium-low heat, seasoning lightly with salt, pepper, and a sprinkle of fresh mixed herbs.

  • 4

    In a small bowl, whisk together the fat-free Greek yogurt, olive oil, lemon juice, and additional herbs to create a light hollandaise-style dressing.

  • 5

    Toast the whole wheat bread slice until golden. Plate the bread and layer the warm turkey slices on top.

  • 6

    Place the poached eggs on the turkey, drizzle generously with the yogurt hollandaise, and garnish with extra herbs, salt, and pepper as desired.

  • 7

    Serve immediately and enjoy your light yet satisfying meal.

Lightened-Up 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.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Hollandaise

Savor a revitalized twist on traditional eggs Benedict by poaching two fresh eggs served atop succulent herb-roasted turkey slices. Enhanced with a light, tangy hollandaise made from fat-free Greek yogurt, a drizzle of olive oil, and zesty lemon juice, this dish is both comforting and energizing, perfect for any meal of the day.

NUTRITION

370kcal
Protein
38.8g
Fat
16.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g total)

3 ounces roasted turkey breast (85g)

2 tablespoons fat-free Greek yogurt (30g)

1 teaspoon olive oil (5g)

1 slice whole wheat bread (28g)

2 tablespoons fresh mixed herbs (parsley & dill)

1 tablespoon lemon juice

Salt & Pepper, to taste

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and add a pinch of salt. Crack each egg into a small dish before gently sliding into the water.

  • 2

    Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Carefully remove with a slotted spoon and set aside on a paper towel-lined plate.

  • 3

    Meanwhile, warm the roasted turkey breast slices in a skillet over medium-low heat, seasoning lightly with salt, pepper, and a sprinkle of fresh mixed herbs.

  • 4

    In a small bowl, whisk together the fat-free Greek yogurt, olive oil, lemon juice, and additional herbs to create a light hollandaise-style dressing.

  • 5

    Toast the whole wheat bread slice until golden. Plate the bread and layer the warm turkey slices on top.

  • 6

    Place the poached eggs on the turkey, drizzle generously with the yogurt hollandaise, and garnish with extra herbs, salt, and pepper as desired.

  • 7

    Serve immediately and enjoy your light yet satisfying meal.