Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

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

Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

A vibrant dish featuring crispy-edged sunny eggs nestled atop a lightly sautéed hash of diced sweet potato, black beans and fresh avocado. This colorful plate beautifully balances textures and flavors, offering a fulfilling meal that’s both wholesome and energizing.

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NUTRITION

519kcal
Protein
32.1g
Fat
27.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx. 150g total)

2 Egg Whites (approx. 66g total)

0.5 medium Sweet Potato, diced (~75g)

0.25 medium Avocado, quartered (~50g)

0.25 cup Black Beans, rinsed (~65g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced sweet potato and black beans to the skillet. Sauté for about 5-7 minutes until the sweet potato starts to soften and develops crispy edges. Season lightly with salt and pepper.

  • 3

    While the hash is cooking, in a separate non-stick pan over medium heat, crack the whole eggs and add the egg whites. Cook the eggs sunny side up, allowing the edges to crisp up while keeping the yolks runny.

  • 4

    Once the sweet potato hash is tender and slightly crisp, transfer it to a plate.

  • 5

    Gently place the crispy-edged sunny eggs on top of the hash and garnish with sprinkled pieces of avocado.

  • 6

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

Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

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

Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Crispy-Edge Sunny Eggs with Avocado Sweet Potato Hash

A vibrant dish featuring crispy-edged sunny eggs nestled atop a lightly sautéed hash of diced sweet potato, black beans and fresh avocado. This colorful plate beautifully balances textures and flavors, offering a fulfilling meal that’s both wholesome and energizing.

NUTRITION

519kcal
Protein
32.1g
Fat
27.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx. 150g total)

2 Egg Whites (approx. 66g total)

0.5 medium Sweet Potato, diced (~75g)

0.25 medium Avocado, quartered (~50g)

0.25 cup Black Beans, rinsed (~65g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced sweet potato and black beans to the skillet. Sauté for about 5-7 minutes until the sweet potato starts to soften and develops crispy edges. Season lightly with salt and pepper.

  • 3

    While the hash is cooking, in a separate non-stick pan over medium heat, crack the whole eggs and add the egg whites. Cook the eggs sunny side up, allowing the edges to crisp up while keeping the yolks runny.

  • 4

    Once the sweet potato hash is tender and slightly crisp, transfer it to a plate.

  • 5

    Gently place the crispy-edged sunny eggs on top of the hash and garnish with sprinkled pieces of avocado.

  • 6

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