Red Wine Mushroom Turkey Breast with Eggs

This savory dish combines tender turkey breast fillet with earthy mushrooms, enhanced by a splash of red wine for depth. Topped with a perfectly cooked egg, it offers a delightful balance of flavors and textures. Ideal for a hearty dinner, this recipe respects traditional cooking while adding a creative twist.

Ingredients:

• 1 lb turkey breast fillet
• 8 oz mushrooms, sliced
• 1/2 cup red wine
• 2 large eggs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
3. Season the turkey breast fillet with salt, pepper, and fresh thyme. Push the mushrooms to the side of the skillet and add the turkey fillet. Cook for 5-6 minutes on each side, or until the turkey is cooked through and reaches an internal temperature of 165°F.
4. Pour in the red wine and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
5. In a separate pan, fry the eggs sunny-side up or to your liking.
6. To serve, place the turkey breast on a plate, spoon the mushroom and wine sauce over the top, and finish with a fried egg. Garnish with fresh parsley.