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 yet wholesome dish featuring perfectly poached eggs atop tender herb-roasted turkey, finished with a delicate drizzle of light, velvety hollandaise. A balanced meal that marries comforting textures with fresh herbal notes.

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NUTRITION

316kcal
Protein
35.6g
Fat
16.4g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Turkey Breast

1 tablespoon Light Hollandaise Sauce

1 teaspoon Mixed Dried Herbs (Thyme, Rosemary)

1 teaspoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, dried herbs, and a drizzle of lemon juice.

  • 2

    Place the turkey breast on a baking sheet and roast for 15-20 minutes until it reaches an internal temperature of 165°F. Once cooked, slice into strips.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of lemon juice and a pinch of salt to help the eggs set.

  • 4

    Crack the eggs into separate small cups and gently slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Carefully remove the eggs with a slotted spoon and drain on paper towels.

  • 6

    To assemble, place slices of herb-roasted turkey on a plate, top with the poached eggs, and drizzle lightly with the prepared hollandaise sauce. Season with additional salt and pepper if desired.

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 yet wholesome dish featuring perfectly poached eggs atop tender herb-roasted turkey, finished with a delicate drizzle of light, velvety hollandaise. A balanced meal that marries comforting textures with fresh herbal notes.

NUTRITION

316kcal
Protein
35.6g
Fat
16.4g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

4 ounces Turkey Breast

1 tablespoon Light Hollandaise Sauce

1 teaspoon Mixed Dried Herbs (Thyme, Rosemary)

1 teaspoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, dried herbs, and a drizzle of lemon juice.

  • 2

    Place the turkey breast on a baking sheet and roast for 15-20 minutes until it reaches an internal temperature of 165°F. Once cooked, slice into strips.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of lemon juice and a pinch of salt to help the eggs set.

  • 4

    Crack the eggs into separate small cups and gently slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.

  • 5

    Carefully remove the eggs with a slotted spoon and drain on paper towels.

  • 6

    To assemble, place slices of herb-roasted turkey on a plate, top with the poached eggs, and drizzle lightly with the prepared hollandaise sauce. Season with additional salt and pepper if desired.