YOUR SOLIN GENERATED RECIPE
Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise
Enjoy a refined dish featuring perfectly poached eggs paired with tender herb-roasted turkey slices, all topped with a light, luscious hollandaise sauce. This dish boasts a harmonious blend of flavors and textures, from the silky eggs to the aromatic herbs, offering a gourmet experience ideal for any meal time.
INGREDIENTS
2 Large Eggs
3 ounces Herb-Roasted Turkey Breast
1 Egg Yolk
1 tbsp Plain Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
2 tbsp Fresh Herbs (Chives, Dill, Parsley)
PREPARATION
Fill a medium saucepan with water and bring it to a gentle simmer. Add a dash of vinegar if desired to help the egg whites coagulate.
Crack the two eggs into individual ramekins to ensure clean eggs before sliding them into the simmering water.
Gently poach the eggs for about 3-4 minutes until the whites are set but the yolk remains runny. Remove the eggs with a slotted spoon and set aside on a warm plate.
While the eggs are poaching, warm the herb-roasted turkey slices in a skillet over low heat if needed, ensuring they remain tender.
For the hollandaise sauce, whisk together the egg yolk, Greek yogurt, fresh lemon juice, and a teaspoon of olive oil in a small bowl until well combined. Optionally, gently warm the mixture over a double boiler, stirring continuously until slightly thickened, being careful not to scramble the yolk.
Plate the poached eggs and arrange the turkey slices alongside. Drizzle the light hollandaise sauce evenly over the eggs and turkey.
Garnish with freshly chopped herbs and serve immediately.