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 balanced and elegant plate featuring poached eggs accompanied by tender herb-roasted turkey breast, all lightly draped in a silky, tangy hollandaise sauce. This dish offers delightful textures and a harmonious blend of flavors perfect for a refined breakfast or brunch.

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NUTRITION

348kcal
Protein
37.2g
Fat
20g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g)

4 ounces roasted turkey breast (113g)

1 tablespoon hollandaise sauce (14g)

1 teaspoon mixed herbs (thyme & rosemary)

1 teaspoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the turkey if it’s not already pre-cooked. Season the turkey breast with salt, pepper, fresh mixed herbs, and a drizzle of lemon juice.

  • 2

    Place the turkey breast on a baking tray and roast in the preheated oven for about 10-12 minutes to warm and infuse the flavors, then slice into strips.

  • 3

    Fill a medium saucepan with water and bring it to a simmer. Add a splash of vinegar to help the eggs hold their shape.

  • 4

    Crack each egg into a small cup or bowl. Gently slide the eggs one at a time into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set aside on a paper towel-lined plate.

  • 5

    While the eggs are poaching, warm the hollandaise sauce gently in a small pan over low heat if needed.

  • 6

    Assemble your plate by layering the turkey slices with the poached eggs on top, then drizzle with the warm hollandaise sauce.

  • 7

    Finish with an extra pinch of salt and pepper to taste before serving.

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 balanced and elegant plate featuring poached eggs accompanied by tender herb-roasted turkey breast, all lightly draped in a silky, tangy hollandaise sauce. This dish offers delightful textures and a harmonious blend of flavors perfect for a refined breakfast or brunch.

NUTRITION

348kcal
Protein
37.2g
Fat
20g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g)

4 ounces roasted turkey breast (113g)

1 tablespoon hollandaise sauce (14g)

1 teaspoon mixed herbs (thyme & rosemary)

1 teaspoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F for roasting the turkey if it’s not already pre-cooked. Season the turkey breast with salt, pepper, fresh mixed herbs, and a drizzle of lemon juice.

  • 2

    Place the turkey breast on a baking tray and roast in the preheated oven for about 10-12 minutes to warm and infuse the flavors, then slice into strips.

  • 3

    Fill a medium saucepan with water and bring it to a simmer. Add a splash of vinegar to help the eggs hold their shape.

  • 4

    Crack each egg into a small cup or bowl. Gently slide the eggs one at a time into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set aside on a paper towel-lined plate.

  • 5

    While the eggs are poaching, warm the hollandaise sauce gently in a small pan over low heat if needed.

  • 6

    Assemble your plate by layering the turkey slices with the poached eggs on top, then drizzle with the warm hollandaise sauce.

  • 7

    Finish with an extra pinch of salt and pepper to taste before serving.