YOUR SOLIN GENERATED RECIPE
Poached Eggs with Avocado Hollandaise on Turkey
Delight in a nutrient-packed morning dish featuring tender poached eggs perched atop lean turkey slices, smothered in a creamy avocado hollandaise. This vibrant, wholesome plate combines silky eggs, juicy turkey, and the zesty brightness of lemon with the rich, buttery texture of avocado, ensuring a satisfying start to your day or an energizing meal any time.
INGREDIENTS
3 ounces Turkey Breast (roasted)
2 large Eggs
1/2 medium Avocado
1 tablespoon Lemon Juice
1/4 cup Water
Salt and Pepper to taste
PREPARATION
Begin by gently warming a small pot of water until it reaches a simmer.
Crack each egg into a small cup and carefully slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set and yolks remain runny. Remove eggs using a slotted spoon and set aside on a plate lined with paper towels.
While the eggs poach, mash the half avocado in a bowl until smooth.
Stir in the lemon juice and a splash (about 1/4 cup) of warm water into the mashed avocado, mixing thoroughly to form a creamy, slightly thinning hollandaise sauce consistency. Season with salt and pepper.
Plate the dish by laying out the 3 ounces of roasted turkey breast on your serving plate. Top with the poached eggs and generously drizzle the avocado hollandaise sauce over the eggs.
Finish with an extra pinch of salt and freshly ground pepper, if desired, and serve immediately.