Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a sophisticated dish featuring delicately poached eggs paired with tender herb-roasted turkey slices, all enhanced by a luxuriously smooth, tangy hollandaise sauce. This dish balances rich flavors with clean, vibrant herbs for a meal that's both satisfying and elegant.

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NUTRITION

354kcal
Protein
38.9g
Fat
20.6g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1 tablespoon Hollandaise Sauce

1 tablespoon Fresh Mixed Herbs

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with a pinch of salt, pepper, and half of the mixed herbs.

  • 2

    Roast the turkey breast in a small baking dish for about 10-12 minutes until it is heated through and slightly caramelized on the edges.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer, adding a splash of lemon juice and a pinch of salt to help the eggs set perfectly. Crack the eggs into individual small cups.

  • 4

    Gently slide each egg into the simmering water and poach for about 3-4 minutes for a silky, runny yolk. Remove the eggs with a slotted spoon and set on a paper towel to drain.

  • 5

    If you are preparing your hollandaise sauce from scratch, combine egg yolks, a small amount of water, lemon juice, and a pinch of salt in a heatproof bowl. Slowly whisk in melted butter over a double boiler until the sauce is thick and creamy. Alternatively, use a lightly pre-made hollandaise sauce and warm it gently.

  • 6

    Plate the herb-roasted turkey slices, top with the poached eggs, and drizzle the hollandaise sauce over the top.

  • 7

    Finish with a sprinkling of the remaining fresh herbs, a touch more lemon juice if desired, and a few cracks of black pepper before serving.

Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a sophisticated dish featuring delicately poached eggs paired with tender herb-roasted turkey slices, all enhanced by a luxuriously smooth, tangy hollandaise sauce. This dish balances rich flavors with clean, vibrant herbs for a meal that's both satisfying and elegant.

NUTRITION

354kcal
Protein
38.9g
Fat
20.6g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast

1 tablespoon Hollandaise Sauce

1 tablespoon Fresh Mixed Herbs

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with a pinch of salt, pepper, and half of the mixed herbs.

  • 2

    Roast the turkey breast in a small baking dish for about 10-12 minutes until it is heated through and slightly caramelized on the edges.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer, adding a splash of lemon juice and a pinch of salt to help the eggs set perfectly. Crack the eggs into individual small cups.

  • 4

    Gently slide each egg into the simmering water and poach for about 3-4 minutes for a silky, runny yolk. Remove the eggs with a slotted spoon and set on a paper towel to drain.

  • 5

    If you are preparing your hollandaise sauce from scratch, combine egg yolks, a small amount of water, lemon juice, and a pinch of salt in a heatproof bowl. Slowly whisk in melted butter over a double boiler until the sauce is thick and creamy. Alternatively, use a lightly pre-made hollandaise sauce and warm it gently.

  • 6

    Plate the herb-roasted turkey slices, top with the poached eggs, and drizzle the hollandaise sauce over the top.

  • 7

    Finish with a sprinkling of the remaining fresh herbs, a touch more lemon juice if desired, and a few cracks of black pepper before serving.