YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a beautifully balanced dish featuring delicately poached eggs paired with tender herb-roasted turkey, drizzled with a light, homemade hollandaise. This comforting meal harmonizes the richness of eggs and turkey with the tang of lemon and fresh herbs, creating an elegant and satisfying experience for any time of day.
INGREDIENTS
2 large eggs
3 ounces herb-roasted turkey breast
1 egg yolk
0.5 tablespoon unsalted butter
1 teaspoon lemon juice
2 tablespoons fresh herbs (parsley and chives)
Salt and pepper to taste
PREPARATION
Preheat a saucepan with water to a gentle simmer. Add a splash of vinegar if desired to help egg coagulation.
Crack each egg into a small cup. Gently slide the eggs 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 keep warm.
For the turkey, if not already roasted, season a 3-ounce piece of turkey breast with salt, pepper, and finely chopped fresh herbs. Roast in a preheated oven at 375°F for about 15-20 minutes or until cooked through. (Alternatively, use pre-cooked roasted turkey.)
To prepare a light hollandaise, combine one egg yolk and a teaspoon of lemon juice in a small heatproof bowl. Place the bowl over a gentle simmering water bath, whisking continuously. Slowly add 0.5 tablespoon of unsalted butter, whisking until the sauce thickens slightly. Remove from heat and season with a pinch of salt and pepper.
Plate the poached eggs alongside the sliced herb-roasted turkey. Drizzle the warm hollandaise sauce over the eggs and turkey.
Garnish with additional fresh herbs and serve immediately.