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 sumptuous plate featuring perfectly poached eggs paired with juicy herb-roasted turkey, all topped with a silky, homemade hollandaise sauce accented by fresh lemon and herbs. This dish balances rich flavors and textures, providing a sophisticated twist on a classic combination that's ideal for any meal of the day.

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NUTRITION

369kcal
Protein
40.9g
Fat
21g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 ounces herb-roasted turkey breast

1 egg yolk

0.5 tbsp unsalted butter

1 tsp fresh lemon juice

1 tbsp mixed fresh herbs (parsley, thyme)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat a small skillet or saucepan to a gentle simmer. Bring a pot of water to a simmer for poaching eggs.

  • 2

    Season the turkey breast with salt, pepper, and the chopped fresh herbs. Warm the turkey in an oven preheated to 375°F for 5 minutes if not pre-roasted or reheat as desired.

  • 3

    Fill a deep skillet or saucepan with water and add a dash of vinegar (optional) to help the eggs set. Once simmering, gently crack each egg into a small bowl and carefully slide into the water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if a firmer yolk is preferred. Remove with a slotted spoon and set aside on a warm plate.

  • 4

    In a small heatproof bowl, combine 1 egg yolk, 0.5 tablespoon unsalted butter, and 1 teaspoon fresh lemon juice. Place the bowl over a pot of gently simmering water, stirring continuously to create an emulsified hollandaise sauce. Remove from heat once smooth and slightly thickened, and stir in the mixed fresh herbs.

  • 5

    Arrange the herb-roasted turkey on a plate, top with the poached eggs, and drizzle the homemade hollandaise sauce over the top. Finish with additional salt and pepper to taste and enjoy 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 sumptuous plate featuring perfectly poached eggs paired with juicy herb-roasted turkey, all topped with a silky, homemade hollandaise sauce accented by fresh lemon and herbs. This dish balances rich flavors and textures, providing a sophisticated twist on a classic combination that's ideal for any meal of the day.

NUTRITION

369kcal
Protein
40.9g
Fat
21g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 ounces herb-roasted turkey breast

1 egg yolk

0.5 tbsp unsalted butter

1 tsp fresh lemon juice

1 tbsp mixed fresh herbs (parsley, thyme)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat a small skillet or saucepan to a gentle simmer. Bring a pot of water to a simmer for poaching eggs.

  • 2

    Season the turkey breast with salt, pepper, and the chopped fresh herbs. Warm the turkey in an oven preheated to 375°F for 5 minutes if not pre-roasted or reheat as desired.

  • 3

    Fill a deep skillet or saucepan with water and add a dash of vinegar (optional) to help the eggs set. Once simmering, gently crack each egg into a small bowl and carefully slide into the water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if a firmer yolk is preferred. Remove with a slotted spoon and set aside on a warm plate.

  • 4

    In a small heatproof bowl, combine 1 egg yolk, 0.5 tablespoon unsalted butter, and 1 teaspoon fresh lemon juice. Place the bowl over a pot of gently simmering water, stirring continuously to create an emulsified hollandaise sauce. Remove from heat once smooth and slightly thickened, and stir in the mixed fresh herbs.

  • 5

    Arrange the herb-roasted turkey on a plate, top with the poached eggs, and drizzle the homemade hollandaise sauce over the top. Finish with additional salt and pepper to taste and enjoy immediately.