Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

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

Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

Enjoy a vibrant twist on classic eggs Benedict with perfectly poached eggs layered atop tender roasted sweet potato cubes, all drizzled with a creamy, zesty avocado hollandaise. This dish offers a delightful balance of creamy textures, tangy brightness, and a comforting heartiness - a nourishing and satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

271kcal
Protein
17g
Fat
10.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1/4 medium avocado

100 grams roasted sweet potato

1 tbsp lemon juice

Pinch of salt

Pinch of pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces, toss with a little salt and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato for about 25 minutes or until tender and slightly caramelized around the edges.

  • 3

    While the sweet potato roasts, prepare the avocado hollandaise sauce. Scoop the avocado flesh into a blender, add the nonfat Greek yogurt, lemon juice, a pinch of salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

  • 4

    Bring a medium pot of water to a gentle simmer. Crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    To assemble, arrange the roasted sweet potato on a plate, top with the poached eggs, and drizzle the avocado hollandaise sauce generously over the eggs.

  • 6

    Serve immediately and enjoy this balanced meal that combines warmth, tangy zest, and creamy textures.

Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

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

Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Avocado Hollandaise on Roasted Sweet Potato

Enjoy a vibrant twist on classic eggs Benedict with perfectly poached eggs layered atop tender roasted sweet potato cubes, all drizzled with a creamy, zesty avocado hollandaise. This dish offers a delightful balance of creamy textures, tangy brightness, and a comforting heartiness - a nourishing and satisfying meal any time of day.

NUTRITION

271kcal
Protein
17g
Fat
10.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup nonfat Greek yogurt

1/4 medium avocado

100 grams roasted sweet potato

1 tbsp lemon juice

Pinch of salt

Pinch of pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces, toss with a little salt and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato for about 25 minutes or until tender and slightly caramelized around the edges.

  • 3

    While the sweet potato roasts, prepare the avocado hollandaise sauce. Scoop the avocado flesh into a blender, add the nonfat Greek yogurt, lemon juice, a pinch of salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

  • 4

    Bring a medium pot of water to a gentle simmer. Crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    To assemble, arrange the roasted sweet potato on a plate, top with the poached eggs, and drizzle the avocado hollandaise sauce generously over the eggs.

  • 6

    Serve immediately and enjoy this balanced meal that combines warmth, tangy zest, and creamy textures.