YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a luxurious plate featuring delicately poached eggs paired with finely seasoned herb-roasted turkey breast, drizzled with a velvety homemade hollandaise sauce accented by a burst of fresh lemon. This refined dish offers a harmonious blend of smooth textures and fresh herbal notes, making it a balanced meal that feels indulgent yet light.
INGREDIENTS
2 large eggs (for poaching)
1 egg yolk (for hollandaise)
3 ounces turkey breast, herb-roasted
1/2 tablespoon unsalted butter
1 teaspoon fresh lemon juice
2 tablespoons fresh chopped herbs (parsley & thyme)
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, and a portion of the chopped fresh herbs. Roast the turkey breast in the oven for approximately 15-20 minutes until cooked through and aromatic. Slice the turkey once done.
Bring a pot of water to a gentle simmer. Crack the eggs (for poaching) into separate small cups. Create a gentle whirlpool in the simmering water and carefully slide in the eggs one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove using a slotted spoon and set aside on paper towels.
For the hollandaise, use a small saucepan over low heat. Add the egg yolk and whisk continuously. Slowly incorporate the melted unsalted butter until a smooth, creamy sauce forms. Stir in the fresh lemon juice and a pinch of salt. If desired, mix in a bit of the remaining chopped herbs to enhance the flavor.
To plate, arrange the sliced herb-roasted turkey on a warm plate. Place the poached eggs on top and generously drizzle with the warm hollandaise sauce. Garnish with any remaining fresh herbs and freshly ground black pepper.
Serve immediately while warm for the best texture and flavor experience.