YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a sophisticated twist on breakfast-for-dinner with silky poached eggs paired with tender herb-roasted turkey and a luscious, homemade hollandaise sauce. The combination yields a rich, velvety texture and vibrant herbal notes, making for an elegantly balanced meal that delights the palate while keeping you within your nutritional targets.
INGREDIENTS
2 eggs (poached)
3 oz herb-roasted turkey breast
1 tbsp unsalted butter
1 large egg yolk
1 tsp fresh lemon juice
1/4 tsp Herbs de Provence
PREPARATION
Prepare a pot with simmering water for poaching eggs. Add a dash of salt if desired.
Gently crack the eggs into separate small bowls.
Slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set but yolks remain runny; remove with a slotted spoon and set aside on a plate.
Reheat or slice pre-cooked herb-roasted turkey breast to warm, if not already prepared.
To make the hollandaise sauce, gently melt the unsalted butter in a small saucepan and keep it warm.
In a heatproof bowl, combine the egg yolk and lemon juice. Place the bowl over a pot of simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
Whisk the egg yolk mixture continuously until it slightly thickens, then slowly drizzle in the warm melted butter while whisking vigorously until the sauce becomes velvety and smooth.
Season the hollandaise with a pinch of Herbs de Provence, salt, and pepper to taste.
Plate the herb-roasted turkey, top with the poached eggs, and drizzle the warm hollandaise sauce over the eggs.
Serve immediately for a comforting, balanced meal that meets your nutritional goals.