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

Enjoy a refined twist on a classic brunch favorite by combining delicate poached eggs with succulent herb-roasted turkey and a light, tangy hollandaise sauce. The dish is elevated with fresh herbs for a flavorful finish that balances rich texture with bright, fresh notes—perfect for any meal of the day.

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NUTRITION

320kcal
Protein
34.9g
Fat
16.5g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 oz Herb-Roasted Turkey Breast

1 Egg Yolk (for Light Hollandaise)

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a pinch of salt.

  • 2

    Crack the eggs into individual small bowls. Gently slide them into the simmering water to poach. Poach for 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on paper towels.

  • 3

    While the eggs poach, warm the herb-roasted turkey breast slices in a small pan if needed, or serve them at room temperature.

  • 4

    To prepare the light hollandaise, whisk together the egg yolk and fresh lemon juice in a small, heatproof bowl set over a simmering pan of water (double boiler method). Continue whisking gently for about 2-3 minutes until slightly thickened. Remove from heat and season with a pinch of salt.

  • 5

    Plate the turkey breast slices, then arrange the poached eggs on top. Drizzle the light hollandaise sauce over the eggs, and garnish with freshly chopped parsley and a sprinkle of black pepper.

  • 6

    Serve immediately and enjoy a balanced, protein-packed 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

Enjoy a refined twist on a classic brunch favorite by combining delicate poached eggs with succulent herb-roasted turkey and a light, tangy hollandaise sauce. The dish is elevated with fresh herbs for a flavorful finish that balances rich texture with bright, fresh notes—perfect for any meal of the day.

NUTRITION

320kcal
Protein
34.9g
Fat
16.5g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 oz Herb-Roasted Turkey Breast

1 Egg Yolk (for Light Hollandaise)

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a pinch of salt.

  • 2

    Crack the eggs into individual small bowls. Gently slide them into the simmering water to poach. Poach for 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on paper towels.

  • 3

    While the eggs poach, warm the herb-roasted turkey breast slices in a small pan if needed, or serve them at room temperature.

  • 4

    To prepare the light hollandaise, whisk together the egg yolk and fresh lemon juice in a small, heatproof bowl set over a simmering pan of water (double boiler method). Continue whisking gently for about 2-3 minutes until slightly thickened. Remove from heat and season with a pinch of salt.

  • 5

    Plate the turkey breast slices, then arrange the poached eggs on top. Drizzle the light hollandaise sauce over the eggs, and garnish with freshly chopped parsley and a sprinkle of black pepper.

  • 6

    Serve immediately and enjoy a balanced, protein-packed meal.