1 (3-lb) BONELESS TURKEY BREAST, with skin
Kosher salt and freshly ground black pepper As needed
Olive oil As needed
1 Large sprig fresh rosemary, chopped
2 Garlic cloves, minced
1 lb cauliflower, cut into small florets (2 c)
1 lb rainbow chard, chopped into bite size pieces (3 c)
1/2 lb savoy cabbage, chopped into bite sized pieces (2 c)
Kosher salt and freshly ground black pepper To taste
4 Sprigs marjoram, picked
4 Sprigs fresh thyme, picked
3/4 c pitted kalamata olives
1 Gallon cold water
1/4 c white vinegar
16 Large eggs
8 Slices bread
ROASTED TURKEY BREAST
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.
HERB STEAMED VEGETABLES with OLIVES
Place cauliflower, chard and cabbage 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.
Combine water and vinegar 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).
SERVICE and PLATING
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.