YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise over Turkey
A delicate twist on classic eggs Benedict, featuring perfectly poached eggs paired with tender turkey breast and a light, herb-infused hollandaise sauce. The creamy, tangy sauce is balanced with fresh dill and chives, creating a dish that is both satisfying and nutritious for any time of day.
INGREDIENTS
2 large Eggs (for poaching)
1 large Egg (for hollandaise)
3 ounces Roasted Turkey Breast
1 teaspoon Unsalted Butter
1 tablespoon Fresh Lemon Juice
2 tablespoons Fresh Dill and Chives
PREPARATION
Bring a medium saucepan of water to a gentle simmer. Crack 2 eggs into separate cups and carefully slide them into the water to poach. Poach until whites are set, about 3-4 minutes, then remove with a slotted spoon and set aside on a warm plate.
Meanwhile, prepare the light hollandaise sauce. In a small heatproof bowl, whisk the extra egg together with lemon juice. Set the bowl over a pot of barely simmering water (double-boiler method) and slowly whisk in the melted unsalted butter until the sauce thickens. Stir in chopped dill and chives, and remove from heat once desired consistency is reached.
Warm the pre-sliced roasted turkey breast (about 3 ounces) either in a microwave-safe dish for 20 seconds or briefly on a skillet, just until warmed through.
To assemble, place the warm turkey slices on a serving plate, top with the poached eggs, and generously drizzle the warm herb-hollandaise sauce over the eggs.
Garnish with additional fresh herbs if desired and serve immediately.