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.

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined twist on a classic combination with this dish featuring delicately poached eggs, tender herb-roasted turkey breast, and a silky, homemade hollandaise sauce accented with a hint of lemon and fresh herbs. Perfectly balanced in protein and calories, this meal is a nutritious delight suitable for any time of day.

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NUTRITION

344kcal
Protein
40g
Fat
17.1g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx 100g)

3 ounces Turkey Breast (approx 85g)

1 half Egg Yolk

1 teaspoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Herbs (Parsley and Basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with your favorite herbs (such as rosemary, thyme, salt, and pepper) and roast it in the oven for about 15-20 minutes, or until it's cooked through. Once done, slice into bite-size pieces.

  • 2

    Fill a medium saucepan with water and add a splash of vinegar. Bring the water to a gentle simmer.

  • 3

    Crack the eggs into small bowls or ramekins one at a time. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove using a slotted spoon and drain on a paper towel.

  • 4

    For the hollandaise, place the half egg yolk in a small heatproof bowl. Add the lemon juice and whisk together. Slowly whisk in the melted unsalted butter (cooled to a warm temperature) until it emulsifies into a smooth, creamy sauce. Stir in the finely chopped fresh herbs.

  • 5

    To plate, arrange the sliced herb-roasted turkey on a plate. Top with the poached eggs and drizzle a modest amount of the hollandaise sauce over the eggs. Serve immediately.

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.

Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a refined twist on a classic combination with this dish featuring delicately poached eggs, tender herb-roasted turkey breast, and a silky, homemade hollandaise sauce accented with a hint of lemon and fresh herbs. Perfectly balanced in protein and calories, this meal is a nutritious delight suitable for any time of day.

NUTRITION

344kcal
Protein
40g
Fat
17.1g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx 100g)

3 ounces Turkey Breast (approx 85g)

1 half Egg Yolk

1 teaspoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Herbs (Parsley and Basil)

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the turkey breast with your favorite herbs (such as rosemary, thyme, salt, and pepper) and roast it in the oven for about 15-20 minutes, or until it's cooked through. Once done, slice into bite-size pieces.

  • 2

    Fill a medium saucepan with water and add a splash of vinegar. Bring the water to a gentle simmer.

  • 3

    Crack the eggs into small bowls or ramekins one at a time. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove using a slotted spoon and drain on a paper towel.

  • 4

    For the hollandaise, place the half egg yolk in a small heatproof bowl. Add the lemon juice and whisk together. Slowly whisk in the melted unsalted butter (cooled to a warm temperature) until it emulsifies into a smooth, creamy sauce. Stir in the finely chopped fresh herbs.

  • 5

    To plate, arrange the sliced herb-roasted turkey on a plate. Top with the poached eggs and drizzle a modest amount of the hollandaise sauce over the eggs. Serve immediately.