Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

Enjoy a refined and well-balanced dish featuring delicate poached eggs paired with tender herb-roasted turkey, finished with a velvety, tangy yogurt hollandaise. The interplay of fresh herbs, a hint of lemon, and a drizzle of olive oil elevates this dish into a light yet satisfying meal that delivers a clean taste and vibrant presentation.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
42.1g
Fat
16.5g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Turkey Breast

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Parsley & Chives)

1 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F. Lightly coat the turkey breast with olive oil, and season with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Place the turkey breast on a baking tray and roast in the oven for about 15-20 minutes or until it reaches an internal temperature of 165°F. Once done, allow it to rest and then slice thinly.

  • 3

    While the turkey is roasting, bring a pot of water to a gentle simmer. Crack the eggs individually into small cups and carefully slide them into the water to poach. Cook for about 3-4 minutes for a soft yolk or longer if you prefer firmer yolks. Remove the eggs with a slotted spoon and set them on a plate lined with paper towels.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, a pinch of salt, and the remaining chopped herbs to create a light hollandaise sauce.

  • 5

    To assemble, plate the sliced herb-roasted turkey, top with the poached eggs, and drizzle the yogurt hollandaise sauce over the top. Serve immediately while warm.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

YOUR SOLIN GENERATED RECIPE

Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise

Enjoy a refined and well-balanced dish featuring delicate poached eggs paired with tender herb-roasted turkey, finished with a velvety, tangy yogurt hollandaise. The interplay of fresh herbs, a hint of lemon, and a drizzle of olive oil elevates this dish into a light yet satisfying meal that delivers a clean taste and vibrant presentation.

NUTRITION

338kcal
Protein
42.1g
Fat
16.5g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Turkey Breast

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Parsley & Chives)

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 375°F. Lightly coat the turkey breast with olive oil, and season with salt, pepper, and half of the chopped fresh herbs.

  • 2

    Place the turkey breast on a baking tray and roast in the oven for about 15-20 minutes or until it reaches an internal temperature of 165°F. Once done, allow it to rest and then slice thinly.

  • 3

    While the turkey is roasting, bring a pot of water to a gentle simmer. Crack the eggs individually into small cups and carefully slide them into the water to poach. Cook for about 3-4 minutes for a soft yolk or longer if you prefer firmer yolks. Remove the eggs with a slotted spoon and set them on a plate lined with paper towels.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, a pinch of salt, and the remaining chopped herbs to create a light hollandaise sauce.

  • 5

    To assemble, plate the sliced herb-roasted turkey, top with the poached eggs, and drizzle the yogurt hollandaise sauce over the top. Serve immediately while warm.