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 lighter twist on a classic comfort dish. This dish features perfectly poached eggs paired with herb-roasted turkey breast, all topped with a smooth, tangy, light hollandaise sauce crafted from nonfat Greek yogurt and a hint of olive oil. Each bite delivers a harmonious blend of creamy textures and fresh herbal notes, making it a satisfying and balanced meal.

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NUTRITION

274kcal
Protein
38.4g
Fat
10.8g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Herb-Roasted Turkey Breast

1/4 cup Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a dash of vinegar if desired to help the eggs coagulate.

  • 2

    Crack the eggs into individual small bowls. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    While the eggs are poaching, lay out your pre-cooked herb-roasted turkey breast slices. If necessary, warm them in the oven at 350°F for 5 minutes until heated through, then sprinkle with a pinch of chopped fresh herbs.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, and olive oil. Stir in the remaining chopped fresh herbs and season lightly with salt and pepper to taste. This creates a light, tangy hollandaise sauce alternative.

  • 5

    To serve, arrange the warm turkey slices on a plate, nestle the poached eggs on top, and drizzle the light hollandaise sauce evenly over the eggs and turkey. Garnish with a few extra herbs if desired and enjoy immediately.

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 lighter twist on a classic comfort dish. This dish features perfectly poached eggs paired with herb-roasted turkey breast, all topped with a smooth, tangy, light hollandaise sauce crafted from nonfat Greek yogurt and a hint of olive oil. Each bite delivers a harmonious blend of creamy textures and fresh herbal notes, making it a satisfying and balanced meal.

NUTRITION

274kcal
Protein
38.4g
Fat
10.8g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Herb-Roasted Turkey Breast

1/4 cup Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Fill a medium saucepan with water and bring to a gentle simmer. Add a dash of vinegar if desired to help the eggs coagulate.

  • 2

    Crack the eggs into individual small bowls. Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.

  • 3

    While the eggs are poaching, lay out your pre-cooked herb-roasted turkey breast slices. If necessary, warm them in the oven at 350°F for 5 minutes until heated through, then sprinkle with a pinch of chopped fresh herbs.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, and olive oil. Stir in the remaining chopped fresh herbs and season lightly with salt and pepper to taste. This creates a light, tangy hollandaise sauce alternative.

  • 5

    To serve, arrange the warm turkey slices on a plate, nestle the poached eggs on top, and drizzle the light hollandaise sauce evenly over the eggs and turkey. Garnish with a few extra herbs if desired and enjoy immediately.