YOUR SOLIN GENERATED RECIPE
Crispy-Skin Sweet Potato with Greek Yogurt, Poached Eggs, and Chives
Enjoy a vibrant dish featuring a crispy-skinned roasted sweet potato topped with cool, tangy Greek yogurt, vibrant freshly chopped chives, and perfectly poached eggs. This harmony of textures and flavors offers a balanced meal that's as nourishing as it is delicious.
INGREDIENTS
1 medium Sweet Potato (114g)
6 ounces Nonfat Greek Yogurt (170g)
2 Large Eggs
2 tbsp Fresh Chives, chopped
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Thoroughly wash the sweet potato and pat dry. Prick the potato all over with a fork.
Lightly brush the sweet potato with olive oil and season generously with salt and pepper. Place it on a baking sheet.
Roast the sweet potato in the preheated oven for 35-40 minutes, or until the skin is crispy and the inside is tender.
While the sweet potato is roasting, bring a small pot of water to a gentle simmer. Crack the eggs into separate small bowls and carefully slide them into the water to poach for 3-4 minutes, ensuring soft, runny yolks.
Once roasted, cut the sweet potato in half lengthwise. Scoop out a small amount of the flesh if desired to create a shallow well for toppings.
Spoon a generous layer of nonfat Greek yogurt over the sweet potato halves. Season with a sprinkle of salt and pepper.
Top with the poached eggs and finish with a scatter of freshly chopped chives.
Serve immediately and enjoy the blend of crispy skin, creamy yogurt, and rich poached eggs.