Lightened-Up 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a balanced dish featuring delicate poached eggs paired with succulent herb-roasted turkey, all crowned with a vibrant, lightened-up hollandaise enriched with Greek yogurt. This dish delivers a harmonious blend of protein and tangy flavor, perfect for a wholesome meal at any time of day.

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NUTRITION

270kcal
Protein
33.7g
Fat
10.5g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 ounces Herb-Roasted Turkey Breast

1/3 cup Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Prepare your ingredients: crack 2 eggs into small cups, and slice 3 ounces of herb-roasted turkey breast into bite-sized pieces. Finely chop your fresh herbs of choice.

  • 2

    Begin by poaching the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully slide the eggs into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 3

    While the eggs are poaching, create the lightened hollandaise. In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, Dijon mustard, a pinch of salt, and freshly ground black pepper. Then fold in the chopped fresh herbs to infuse flavor.

  • 4

    Plate the dish by arranging the turkey breast pieces on the plate, then gently place the poached eggs on top or beside the turkey.

  • 5

    Drizzle the lightened hollandaise sauce evenly over the eggs and turkey. Garnish with additional herbs, salt, and pepper if desired. Serve immediately.

Lightened-Up 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a balanced dish featuring delicate poached eggs paired with succulent herb-roasted turkey, all crowned with a vibrant, lightened-up hollandaise enriched with Greek yogurt. This dish delivers a harmonious blend of protein and tangy flavor, perfect for a wholesome meal at any time of day.

NUTRITION

270kcal
Protein
33.7g
Fat
10.5g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 ounces Herb-Roasted Turkey Breast

1/3 cup Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Prepare your ingredients: crack 2 eggs into small cups, and slice 3 ounces of herb-roasted turkey breast into bite-sized pieces. Finely chop your fresh herbs of choice.

  • 2

    Begin by poaching the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully slide the eggs into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 3

    While the eggs are poaching, create the lightened hollandaise. In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, Dijon mustard, a pinch of salt, and freshly ground black pepper. Then fold in the chopped fresh herbs to infuse flavor.

  • 4

    Plate the dish by arranging the turkey breast pieces on the plate, then gently place the poached eggs on top or beside the turkey.

  • 5

    Drizzle the lightened hollandaise sauce evenly over the eggs and turkey. Garnish with additional herbs, salt, and pepper if desired. Serve immediately.