YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a decadent yet balanced meal where silky poached eggs meet succulent herb-roasted turkey, all drizzled with a luxuriously smooth homemade hollandaise. Perfectly suited for breakfast, lunch, or dinner, this dish features the warmth of poached eggs, the savory depth of roasted turkey, and the bright, buttery tang of hollandaise enriched with fresh herbs.
INGREDIENTS
2 large Eggs
3 ounces Turkey Breast, Skinless
1 Egg Yolk
1 teaspoon Unsalted Butter
1 teaspoon Fresh Lemon Juice
1 tablespoon Fresh Herbs (Parsley & Dill)
Salt & Pepper to taste
PREPARATION
Bring a medium saucepan of water to a gentle simmer over medium-low heat. Add a splash of vinegar if desired to help eggs set.
Gently crack each egg into a small bowl. Create a subtle whirlpool in the simmering water and carefully slide in the eggs, one at a time. Poach for about 3 minutes for a set white and runny yolk, then remove with a slotted spoon and set on a warm plate.
Preheat your oven to 375°F. Lay the turkey breast slices on a baking tray lined with parchment paper. Sprinkle with chopped fresh herbs, salt, and pepper, then roast in the oven for about 8-10 minutes or until warmed through and slightly golden.
Prepare the hollandaise by whisking together the egg yolk, lemon juice, and a pinch of salt in a small heatproof bowl. Place the bowl over a pot of barely simmering water (double boiler method) and slowly whisk in the melted butter until the sauce thickens to a creamy consistency. Keep the heat low to avoid scrambling.
To assemble, plate the roasted turkey as a base, then delicately arrange the poached eggs on top. Drizzle the warm hollandaise sauce over the eggs, and finish with a light sprinkle of fresh herbs and cracked pepper.
Serve immediately while warm and enjoy the blend of silky eggs, savory turkey, and rich, tangy hollandaise.