Grill turkey slices under a hot oven griller or fry in a non-stick pan with a drop of olive oil. Set aside. Thickly slice tomatoes into 4 wedges, season with salt and pepper and grill under a hot oven grill until slightly softened. Set aside.
Mix together the cottage cheese and parsley and season with salt and pepper.
Fill a medium pot halfway with water. Bring to the boil, then reduce to a simmer. Add vinegar. With a whisk, swirl the water to make a mini whirlpool. Crack one egg at a time into the swirling hot water. Place the lid on the pot and turn off the heat. Time the eggs for about 4-8 minutes.
While the eggs are poaching, cut open the buns and place on serving plates. Spread a little parsley cottage cheese onto the base of each bun, add a lettuce leaf, then a turkey slice and a tomato wedge.
Lift eggs from the water with a slotted spoon and drain on kitchen paper for a moment. Place an egg on top of the tomato and spoon over a little more parsley cottage cheese. Serve immediately.
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