Poached Eggs with Herb-Roasted Turkey and Hollandaise

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

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined plate of delicately poached eggs teamed with succulent herb-roasted turkey slices, all elevated by a silky, tangy hollandaise sauce. This dish marries traditional techniques with modern, clean eating to bring you a satisfying and protein-packed meal with vibrant herb notes and a creamy finish.

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NUTRITION

267kcal
Protein
28.9g
Fat
15.6g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (for poaching)

3 oz turkey breast

1 large egg yolk (for hollandaise)

1 tsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp mixed fresh herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast slices with salt, pepper, and the mixed fresh herbs.

  • 2

    Place the turkey breast on a baking sheet and roast in the preheated oven for about 12-15 minutes until cooked through and slightly golden. Once done, set aside and keep warm.

  • 3

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a splash of vinegar (optional) to help the eggs hold their shape.

  • 4

    Crack each egg into a small cup before gently sliding them into the simmering water to poach. Poach for about 3-4 minutes for a soft yolk or longer if a firmer yolk is desired. Remove the eggs with a slotted spoon and drain on a paper towel.

  • 5

    Meanwhile, prepare the hollandaise sauce. In a small heatproof bowl that fits over a pan of simmering water (or using a double boiler setup), combine the egg yolk and lemon juice. Whisk continuously while slowly drizzling in the melted unsalted butter until the sauce is smooth and slightly thickened. Season with a pinch of salt and pepper.

  • 6

    To plate, arrange the herb-roasted turkey on a plate, top with the freshly poached eggs, and drizzle the warm hollandaise sauce over the top. Serve immediately.

Poached Eggs with Herb-Roasted Turkey and Hollandaise

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

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined plate of delicately poached eggs teamed with succulent herb-roasted turkey slices, all elevated by a silky, tangy hollandaise sauce. This dish marries traditional techniques with modern, clean eating to bring you a satisfying and protein-packed meal with vibrant herb notes and a creamy finish.

NUTRITION

267kcal
Protein
28.9g
Fat
15.6g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (for poaching)

3 oz turkey breast

1 large egg yolk (for hollandaise)

1 tsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp mixed fresh herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast slices with salt, pepper, and the mixed fresh herbs.

  • 2

    Place the turkey breast on a baking sheet and roast in the preheated oven for about 12-15 minutes until cooked through and slightly golden. Once done, set aside and keep warm.

  • 3

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a splash of vinegar (optional) to help the eggs hold their shape.

  • 4

    Crack each egg into a small cup before gently sliding them into the simmering water to poach. Poach for about 3-4 minutes for a soft yolk or longer if a firmer yolk is desired. Remove the eggs with a slotted spoon and drain on a paper towel.

  • 5

    Meanwhile, prepare the hollandaise sauce. In a small heatproof bowl that fits over a pan of simmering water (or using a double boiler setup), combine the egg yolk and lemon juice. Whisk continuously while slowly drizzling in the melted unsalted butter until the sauce is smooth and slightly thickened. Season with a pinch of salt and pepper.

  • 6

    To plate, arrange the herb-roasted turkey on a plate, top with the freshly poached eggs, and drizzle the warm hollandaise sauce over the top. Serve immediately.