YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a sophisticated twist on a classic breakfast with perfectly poached eggs layered over herb-roasted turkey, drizzled with a creamy Greek yogurt-based hollandaise sauce. Served alongside a toasted slice of whole grain bread and a fresh spinach-tomato garnish, this dish offers a harmonious balance of rich flavors and vibrant freshness.
INGREDIENTS
2 large eggs
4 ounces herb-roasted turkey breast
1/4 cup nonfat Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 slice whole grain bread
1 cup fresh spinach
1/2 cup cherry tomatoes
1 teaspoon extra virgin olive oil
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs set.
Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks remain runny.
While the eggs are poaching, warm the herb-roasted turkey breast slices in a skillet over medium heat or in the microwave until heated through.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and Dijon mustard to form a light, tangy hollandaise sauce.
Toast the whole grain bread until lightly crisp.
Arrange the toasted bread on a plate and layer with the warmed turkey slices.
Using a slotted spoon, remove the poached eggs and gently place them atop the turkey.
Drizzle the creamy hollandaise sauce over the eggs. Garnish with fresh spinach and halved cherry tomatoes, and finish with a light drizzle of extra virgin olive oil.
Season with salt and pepper to taste, and serve immediately.