Poached Eggs with Herb-Roasted Turkey and Silky 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 Silky Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Silky Hollandaise

Enjoy a balanced, protein-packed meal featuring tender poached eggs paired with succulent herb-roasted turkey, all topped with a light, silky hollandaise sauce accented with lemon and fresh herbs. This dish delivers a harmonious blend of textures and flavors, perfect for any time of day.

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NUTRITION

339kcal
Protein
39.9g
Fat
20g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces herb-roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tbsp lemon juice

1 tbsp mixed fresh herbs (chopped)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if the turkey breast is raw. Lightly season a 3-ounce turkey breast with salt, pepper, and a sprinkle of the mixed fresh herbs. Roast in the oven for 12-15 minutes until cooked through and tender. If using pre-cooked turkey, simply warm it gently in a skillet.

  • 2

    Begin poaching the eggs: Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering 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 warm paper towels.

  • 3

    Create the silky hollandaise sauce: In a small heatproof bowl set over a pan of barely simmering water (double boiler method), whisk together the egg yolk and lemon juice until slightly thickened. Slowly drizzle in the unsalted butter while continuously whisking until the sauce is smooth and slightly thickened. Remove from heat and stir in the chopped herbs. Season with salt and pepper to taste.

  • 4

    To serve, plate the herb-roasted turkey, carefully place the poached eggs on top, and drizzle the silky hollandaise sauce generously over the eggs. Garnish with a final sprinkle of fresh herbs and a pinch more pepper if desired.

Poached Eggs with Herb-Roasted Turkey and Silky 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 Silky Hollandaise

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Herb-Roasted Turkey and Silky Hollandaise

Enjoy a balanced, protein-packed meal featuring tender poached eggs paired with succulent herb-roasted turkey, all topped with a light, silky hollandaise sauce accented with lemon and fresh herbs. This dish delivers a harmonious blend of textures and flavors, perfect for any time of day.

NUTRITION

339kcal
Protein
39.9g
Fat
20g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces herb-roasted turkey breast

1 egg yolk

1 tsp unsalted butter

1 tbsp lemon juice

1 tbsp mixed fresh herbs (chopped)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if the turkey breast is raw. Lightly season a 3-ounce turkey breast with salt, pepper, and a sprinkle of the mixed fresh herbs. Roast in the oven for 12-15 minutes until cooked through and tender. If using pre-cooked turkey, simply warm it gently in a skillet.

  • 2

    Begin poaching the eggs: Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering 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 warm paper towels.

  • 3

    Create the silky hollandaise sauce: In a small heatproof bowl set over a pan of barely simmering water (double boiler method), whisk together the egg yolk and lemon juice until slightly thickened. Slowly drizzle in the unsalted butter while continuously whisking until the sauce is smooth and slightly thickened. Remove from heat and stir in the chopped herbs. Season with salt and pepper to taste.

  • 4

    To serve, plate the herb-roasted turkey, carefully place the poached eggs on top, and drizzle the silky hollandaise sauce generously over the eggs. Garnish with a final sprinkle of fresh herbs and a pinch more pepper if desired.