YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Savor a refined twist on classic comfort with softly poached eggs paired with succulent herb-roasted turkey and a velvety homemade hollandaise. This dish brings a perfect balance of rich flavors and delicate textures, ideal for a nutrient-packed breakfast that works beautifully for lunch or dinner too.
INGREDIENTS
2 large eggs, poached
3 ounces herb-roasted turkey breast
1 egg yolk
1 tsp unsalted butter
1 tsp fresh lemon juice
1 tsp chopped fresh herbs (parsley or dill)
PREPARATION
Prepare a pot of simmering water with a dash of vinegar. Gently slide in the eggs one at a time and poach until the whites are set and yolks remain soft, about 3-4 minutes. Remove with a slotted spoon and set aside on a warm plate.
Preheat your oven to 375°F (190°C). Season turkey breast slices with your favorite herbs (such as rosemary, thyme, or a pinch of salt and pepper). Roast the turkey until heated through and slightly crispy at the edges, about 10 minutes if pre-cooked, or adjust based on thickness if raw.
For the hollandaise sauce, in a small heatproof bowl over a pan of simmering water (or using a double boiler), whisk together the egg yolk and lemon juice until the mixture lightens in color. Slowly add the melted unsalted butter while continuously whisking, until a smooth, silky sauce forms. Keep warm until ready to serve.
Plate the herb-roasted turkey and nestle the poached eggs on top. Drizzle the warm hollandaise sauce lightly over the eggs and turkey. Garnish with a sprinkle of fresh chopped herbs for a vibrant finish.
Serve immediately and enjoy the harmonious blend of silky, tangy and herb-infused flavors.