| Roasted Turkey Breast |
| 1 (3-pound) BONELESS TURKEY BREAST, with skin |
| As needed kosher salt and freshly ground black pepper |
| As needed olive oil |
| 1 Large sprig fresh rosemary, chopped |
| 2 Garlic cloves, minced |
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- Preheat oven to 425 degrees F.
- Liberally season turkey breast with salt and pepper on all sides. Drizzle olive oil over the breast and sprinkle with rosemary and garlic. Rub in herbs and seasonings.
- Place the prepared turkey breast on a rack in a roasting pan. Roast for 15 minutes. After the first 15 minutes, lower the oven temperature to 325 degrees F and roast until the internal temperature reaches 165 degrees F. (Roasting at a higher temperature initially will ensure a golden color.)
- Remove the turkey from the oven and let it rest at least 10 minutes before slicing into 16 two-ounce slices.
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| Herb Steamed Vegetables with Olives |
| 1 Pound cauliflower, cut into small florets (2 cups) |
| 1 Pound rainbow chard, chopped into bite size pieces (3 cups) |
| 1/2 Pound savoy cabbage, chopped into bite sized pieces (2 cups) |
| To taste kosher salt and freshly ground black pepper |
| 4 Sprigs marjoram, picked |
| 4 Sprigs fresh thyme, picked |
| 3/4 Cup pitted kalamata olives |
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- Place vegetables in a large sauté pan with 1/4 cup of cold water, season with salt and pepper and cover.
- Cook for two or three minutes until vegetables are cooked al dente.
- Finish by folding in the fresh herbs and olives.
- Hold warm for service.
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| Poached Eggs |
| 1 Gallon cold water |
| 1/4 Cup white vinegar |
| 2 Tablespoons kosher salt |
| 16 Large eggs |
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- Combine water, vinegar and salt in a large pot and bring the temperature to 200 degrees F (until small air bubbles begin to break the surface).
- Per order: crack one egg into a small cup. Carefully pour the egg into the poaching liquid. Repeat for second egg.
- Poach for 3-5 minutes to desired doneness (the egg whites should be firm to the touch and the yolks still a bit soft).
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| Service and Plating |
| 8 Slices bread |
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- Remove cooked eggs with a slotted spoon.
- Toast 1 slice bread and place two 2-ounce slices roasted turkey on top. Finish with 2 poached eggs and 6-ounces steamed vegetables.
- Serve immediately.
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