Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a luxurious yet balanced dish featuring perfectly poached eggs paired with tender, herb-seasoned roasted turkey. Finished with a velvety, homemade hollandaise sauce infused with citrus and fresh herbs, this plate offers a delightful interplay of textures and flavors that is both nourishing and decadent.

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NUTRITION

373kcal
Protein
40.8g
Fat
21.5g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast (roasted, skinless)

1 large Egg Yolk

1 teaspoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Herb Mix

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, rosemary, and thyme. Roast the turkey until it reaches an internal temperature of 165°F, about 15-20 minutes. Once cooked, let it rest for a few minutes before slicing.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl and gently slide them into the water, poaching until the egg whites are set but the yolks remain runny, approximately 3-4 minutes.

  • 3

    While the eggs are poaching, prepare the hollandaise sauce. In a small heatproof bowl, whisk together the egg yolk and lemon juice. Place the bowl over a pan of barely simmering water (double boiler method) and slowly drizzle in the melted butter while continuously whisking until the sauce thickens to a silky consistency. Remove from heat once achieved.

  • 4

    To plate, arrange slices of herb-roasted turkey on a plate, top with the poached eggs, and drizzle the warm hollandaise sauce over the top. Garnish with a sprinkle of fresh herb mix and serve immediately.

Silky 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.

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

YOUR SOLIN GENERATED RECIPE

Silky Poached Eggs with Herb-Roasted Turkey and Hollandaise

Enjoy a luxurious yet balanced dish featuring perfectly poached eggs paired with tender, herb-seasoned roasted turkey. Finished with a velvety, homemade hollandaise sauce infused with citrus and fresh herbs, this plate offers a delightful interplay of textures and flavors that is both nourishing and decadent.

NUTRITION

373kcal
Protein
40.8g
Fat
21.5g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 ounces Turkey Breast (roasted, skinless)

1 large Egg Yolk

1 teaspoon Unsalted Butter

1 teaspoon Fresh Lemon Juice

1 tablespoon Fresh Herb Mix

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly season the turkey breast with salt, pepper, rosemary, and thyme. Roast the turkey until it reaches an internal temperature of 165°F, about 15-20 minutes. Once cooked, let it rest for a few minutes before slicing.

  • 2

    Bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl and gently slide them into the water, poaching until the egg whites are set but the yolks remain runny, approximately 3-4 minutes.

  • 3

    While the eggs are poaching, prepare the hollandaise sauce. In a small heatproof bowl, whisk together the egg yolk and lemon juice. Place the bowl over a pan of barely simmering water (double boiler method) and slowly drizzle in the melted butter while continuously whisking until the sauce thickens to a silky consistency. Remove from heat once achieved.

  • 4

    To plate, arrange slices of herb-roasted turkey on a plate, top with the poached eggs, and drizzle the warm hollandaise sauce over the top. Garnish with a sprinkle of fresh herb mix and serve immediately.