YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise over Crispy Turkey
Enjoy a delectable plate featuring softly poached eggs delicately seasoned with fresh herbs and crowned with a light, tangy hollandaise crafted from nonfat Greek yogurt. Paired with crispy, oven-baked turkey breast slices, this dish is a refreshing balance of protein and vibrant flavors perfect any time of day.
INGREDIENTS
3 ounces Turkey Breast
2 Large Eggs
1/4 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
2 tablespoons Fresh Herbs (Parsley & Dill)
1 tablespoon Fresh Lemon Juice
Water & Seasonings (Salt & Pepper) to taste
PREPARATION
Preheat your oven to 400°F and place the turkey breast on a baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and bake for about 15 minutes or until crispy on the edges.
Meanwhile, bring a shallow pan of water to a gentle simmer, adding a splash of vinegar if desired. Crack the eggs individually into small ramekins.
Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but yolks remain runny. Remove the eggs with a slotted spoon and set aside on a warm plate.
In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, and chopped fresh herbs. Season lightly with salt and pepper to achieve a tangy hollandaise-style sauce.
To assemble, arrange the crispy turkey slices on a plate, top with the poached eggs, and drizzle the yogurt hollandaise sauce over the eggs. Garnish with additional herbs if desired and serve immediately.