YOUR SOLIN GENERATED RECIPE
Lightened-Up Poached Eggs with Herb-Roasted Turkey and Yogurt Hollandaise
Enjoy a refreshingly light yet satisfying dish featuring delicately poached eggs paired with tender herb-roasted turkey breast, all topped with a silky yogurt hollandaise. This dish marries classic flavors with a modern, clean twist for a protein-packed meal ideal for any time of day.
INGREDIENTS
2 large Eggs
4 ounces Roast Turkey Breast
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Lemon Juice
1 tablespoon Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Begin by poaching the eggs: bring a pot of water to a gentle simmer and add a dash of salt. Crack each egg into a small cup, then gently slide them into the water. 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.
While the eggs poach, warm the pre-cooked roast turkey breast. Season it lightly with salt, pepper, and a sprinkle of fresh herbs (rosemary and thyme). If needed, you can briefly heat in a skillet over medium heat for 1-2 minutes per side.
For the lightened-up hollandaise, in a small bowl combine the nonfat Greek yogurt, extra virgin olive oil, lemon juice, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy.
To assemble, plate the poached eggs and arrange the warm turkey breast alongside. Drizzle the yogurt hollandaise generously over the eggs, then garnish with the remaining fresh herbs.
Serve immediately while warm, ensuring every bite gets a balanced hit of tangy hollandaise, silky egg yolk, and savory turkey.