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 vibrant twist on classic eggs benedict featuring tender, perfectly poached eggs and egg whites nestled atop crispy sweet potato rounds, all drizzled with a creamy, zesty avocado hollandaise that brightens each bite with fresh lemon and a dash of olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

297kcal
Protein
12.6g
Fat
16.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

100g sweet potato, sliced into rounds

50g avocado (roughly 1/4 of a medium avocado)

1 tsp olive oil

1 tbsp lemon juice

Pinch of salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Thinly slice the sweet potato into rounds. Toss them lightly with a pinch of salt and a few drops of olive oil, then arrange them on a baking sheet in a single layer.

  • 3

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

  • 4

    While the sweet potato rounds are roasting, prepare the avocado hollandaise by placing the avocado, olive oil, lemon juice, and a pinch of salt in a blender. Blend until very smooth, adding a teaspoon of warm water if needed for consistency.

  • 5

    In a medium saucepan, bring water to a gentle simmer. Carefully poach the whole eggs and egg whites by cracking them into separate small cups and gently sliding them into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.

  • 6

    To assemble, lay the roasted sweet potato rounds on a plate, drizzle each with a spoonful of avocado hollandaise, and top with the poached eggs.

  • 7

    Serve immediately while warm.

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 vibrant twist on classic eggs benedict featuring tender, perfectly poached eggs and egg whites nestled atop crispy sweet potato rounds, all drizzled with a creamy, zesty avocado hollandaise that brightens each bite with fresh lemon and a dash of olive oil.

NUTRITION

297kcal
Protein
12.6g
Fat
16.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

100g sweet potato, sliced into rounds

50g avocado (roughly 1/4 of a medium avocado)

1 tsp olive oil

1 tbsp lemon juice

Pinch of salt

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Thinly slice the sweet potato into rounds. Toss them lightly with a pinch of salt and a few drops of olive oil, then arrange them on a baking sheet in a single layer.

  • 3

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

  • 4

    While the sweet potato rounds are roasting, prepare the avocado hollandaise by placing the avocado, olive oil, lemon juice, and a pinch of salt in a blender. Blend until very smooth, adding a teaspoon of warm water if needed for consistency.

  • 5

    In a medium saucepan, bring water to a gentle simmer. Carefully poach the whole eggs and egg whites by cracking them into separate small cups and gently sliding them into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.

  • 6

    To assemble, lay the roasted sweet potato rounds on a plate, drizzle each with a spoonful of avocado hollandaise, and top with the poached eggs.

  • 7

    Serve immediately while warm.