YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise over Turkey
Enjoy a refined twist on classic eggs over turkey, featuring perfectly poached eggs draped in a light, herb-infused hollandaise made with low-fat Greek yogurt. Served atop tender sliced turkey breast and accompanied by a crisp whole-grain toast, this dish is a harmonious blend of flavors and textures that is as nourishing as it is elegant.
INGREDIENTS
2 large Eggs
3 ounces Turkey Breast (cooked)
2 tablespoons Low-Fat Greek Yogurt
1 teaspoon Lemon Juice
1/4 teaspoon Dijon Mustard
1 slice Whole-Grain Bread
PREPARATION
Heat a pot of water until it simmers gently. Crack each egg into separate small cups.
Slide the eggs carefully into the simmering water and poach for about 3-4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and set aside on a warm plate.
Warm the turkey breast slices in a skillet over medium heat for 1-2 minutes or until heated through.
In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, and Dijon mustard. Stir in freshly chopped herbs like parsley or tarragon if desired to mimic a light hollandaise texture and flavor.
To assemble, lay the turkey slices on a plate, place the poached eggs on top, and generously drizzle the light hollandaise sauce over the eggs.
Serve with a toasted slice of whole-grain bread on the side for a satisfying crunch.