Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

Savor this elegant dish featuring perfectly poached eggs nestled on crispy sweet potato rounds and crowned with a velvety avocado hollandaise. Accented with a side of turkey bacon for an extra protein boost, this meal delights with a balance of creamy, tangy, and savory flavors that brighten your morning or elevate any meal of the day.

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NUTRITION

577kcal
Protein
33.8g
Fat
37.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

100g Sweet Potato

1/2 Avocado

2 slices Turkey Bacon

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4 inch thick rounds, toss lightly with salt, pepper, and a drizzle of olive oil, then place on a baking sheet in a single layer. Roast for about 20 minutes until tender and slightly crispy.

  • 2

    While the sweet potato rounds are roasting, fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in the eggs one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on paper towels to drain.

  • 3

    For the avocado hollandaise, blend together the avocado, lemon juice, Dijon mustard, a pinch of salt and pepper, and olive oil until smooth and creamy. Adjust seasoning to taste.

  • 4

    Crisp the turkey bacon in a skillet over medium heat until browned and cooked through, then slice into manageable pieces.

  • 5

    To assemble, place roasted sweet potato rounds on a plate as the base. Top with a layer of avocado hollandaise, then gently place a poached egg on each round. Garnish with sliced turkey bacon pieces and a light sprinkle of salt and pepper to finish.

  • 6

    Serve immediately and enjoy this balanced, nutrient-packed dish.

Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds

Savor this elegant dish featuring perfectly poached eggs nestled on crispy sweet potato rounds and crowned with a velvety avocado hollandaise. Accented with a side of turkey bacon for an extra protein boost, this meal delights with a balance of creamy, tangy, and savory flavors that brighten your morning or elevate any meal of the day.

NUTRITION

577kcal
Protein
33.8g
Fat
37.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

100g Sweet Potato

1/2 Avocado

2 slices Turkey Bacon

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4 inch thick rounds, toss lightly with salt, pepper, and a drizzle of olive oil, then place on a baking sheet in a single layer. Roast for about 20 minutes until tender and slightly crispy.

  • 2

    While the sweet potato rounds are roasting, fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in the eggs one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on paper towels to drain.

  • 3

    For the avocado hollandaise, blend together the avocado, lemon juice, Dijon mustard, a pinch of salt and pepper, and olive oil until smooth and creamy. Adjust seasoning to taste.

  • 4

    Crisp the turkey bacon in a skillet over medium heat until browned and cooked through, then slice into manageable pieces.

  • 5

    To assemble, place roasted sweet potato rounds on a plate as the base. Top with a layer of avocado hollandaise, then gently place a poached egg on each round. Garnish with sliced turkey bacon pieces and a light sprinkle of salt and pepper to finish.

  • 6

    Serve immediately and enjoy this balanced, nutrient-packed dish.