Creamy Avocado Poached Eggs on Sweet Potato Rounds

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

Creamy Avocado Poached Eggs on Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Poached Eggs on Sweet Potato Rounds

Enjoy a vibrant dish featuring tender sweet potato rounds, creamy avocado, and perfectly poached eggs enhanced with a hint of lemon. This colorful plate delivers a satisfying combination of textures and flavors, ideal for a nutrient-packed meal any time of day.

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NUTRITION

347kcal
Protein
13.2g
Fat
16.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 Avocado

4 large Eggs and 1 Egg White

Olive Oil Spray

1 tsp Lemon Juice

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato and slice it into 1/4-inch thick rounds. Lay the rounds on a baking sheet lined with parchment paper and lightly spray with olive oil. Season with salt and pepper.

  • 3

    Roast the sweet potato rounds in the oven for about 20-25 minutes, or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato is roasting, bring a pot of water to a gentle simmer for poaching. Crack the eggs and separate one egg white. Poach the 4 whole eggs and the single egg white gently in the simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Remove with a slotted spoon and set aside on a paper towel to drain.

  • 5

    In a small bowl, mash the avocado with lemon juice, salt, and pepper until creamy.

  • 6

    To assemble, arrange the warm sweet potato rounds on a plate, spread a thin layer of mashed avocado on each round, and top with a poached egg mixture. Sprinkle with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy your protein-packed, nutrient-dense meal.

Creamy Avocado Poached Eggs on Sweet Potato Rounds

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

Creamy Avocado Poached Eggs on Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Poached Eggs on Sweet Potato Rounds

Enjoy a vibrant dish featuring tender sweet potato rounds, creamy avocado, and perfectly poached eggs enhanced with a hint of lemon. This colorful plate delivers a satisfying combination of textures and flavors, ideal for a nutrient-packed meal any time of day.

NUTRITION

347kcal
Protein
13.2g
Fat
16.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 Avocado

4 large Eggs and 1 Egg White

Olive Oil Spray

1 tsp Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato and slice it into 1/4-inch thick rounds. Lay the rounds on a baking sheet lined with parchment paper and lightly spray with olive oil. Season with salt and pepper.

  • 3

    Roast the sweet potato rounds in the oven for about 20-25 minutes, or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato is roasting, bring a pot of water to a gentle simmer for poaching. Crack the eggs and separate one egg white. Poach the 4 whole eggs and the single egg white gently in the simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Remove with a slotted spoon and set aside on a paper towel to drain.

  • 5

    In a small bowl, mash the avocado with lemon juice, salt, and pepper until creamy.

  • 6

    To assemble, arrange the warm sweet potato rounds on a plate, spread a thin layer of mashed avocado on each round, and top with a poached egg mixture. Sprinkle with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy your protein-packed, nutrient-dense meal.