YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey and Avocado Stack
Savor this light yet satisfying stack featuring tender herb-roasted turkey breast layered with creamy avocado, a perfectly cooked egg, fresh spinach, and juicy tomato slices. This colorful meal delivers a balanced mix of protein and healthy fats with bright, fresh flavors and aromatic herbs, making it ideal for breakfast, lunch, or dinner.
INGREDIENTS
3 ounces Roasted Turkey Breast
1 half Avocado
1 large Egg
1 cup Baby Spinach
1/2 Tomato
2 sprigs Fresh Basil
PREPARATION
Preheat your oven to 375°F if you need to reheat the turkey or warm the stack slightly.
Layer the base of a plate with fresh baby spinach, followed by slices of roasted turkey breast.
Slice the avocado in half, remove the pit, and thinly slice one half. Arrange the slices on top of the turkey.
Top with lightly sliced tomato, then gently place a poached or lightly fried egg on the stack.
Garnish with fresh basil sprigs and a light drizzle of olive oil or a squeeze of lemon if desired.
Season with salt and pepper to taste before serving.