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

A vibrant twist on classic eggs benedict featuring perfectly poached eggs nestled atop crisp sweet potato rounds and draped in a luxuriously creamy avocado hollandaise. The dish is accented with crispy turkey bacon for an added protein punch, offering a balanced plate that's both satisfying and flavorful.

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NUTRITION

476kcal
Protein
32.3g
Fat
33.1g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 slices Turkey Bacon

1 quarter Avocado

1/2 medium Sweet Potato

1 teaspoon Lemon Juice

1 tablespoon Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4-inch rounds. Lightly season with salt and pepper, and arrange them on a baking sheet. Roast for about 20 minutes or until tender and slightly crisp on the edges.

  • 2

    While the sweet potato rounds are roasting, crisp the turkey bacon in a skillet over medium heat until it's lightly browned and set aside on paper towels.

  • 3

    Prepare the avocado hollandaise by placing the avocado flesh in a blender. Add lemon juice, water, a pinch of salt and pepper, and blend until smooth and creamy. Taste and adjust seasoning if needed.

  • 4

    Fill a medium saucepan with water and bring it to a simmer. Crack each egg into a small cup and gently slide them into the simmering water. Poach the eggs for about 3 minutes for a runny yolk, or longer if desired. Remove the eggs with a slotted spoon and drain briefly on a paper towel.

  • 5

    To assemble, arrange the roasted sweet potato rounds on a plate. Place a piece of turkey bacon on top of the rounds, then gently layer the poached eggs. Drizzle generously with the avocado hollandaise. Season with additional salt and pepper if desired and serve immediately.

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

A vibrant twist on classic eggs benedict featuring perfectly poached eggs nestled atop crisp sweet potato rounds and draped in a luxuriously creamy avocado hollandaise. The dish is accented with crispy turkey bacon for an added protein punch, offering a balanced plate that's both satisfying and flavorful.

NUTRITION

476kcal
Protein
32.3g
Fat
33.1g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 slices Turkey Bacon

1 quarter Avocado

1/2 medium Sweet Potato

1 teaspoon Lemon Juice

1 tablespoon Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4-inch rounds. Lightly season with salt and pepper, and arrange them on a baking sheet. Roast for about 20 minutes or until tender and slightly crisp on the edges.

  • 2

    While the sweet potato rounds are roasting, crisp the turkey bacon in a skillet over medium heat until it's lightly browned and set aside on paper towels.

  • 3

    Prepare the avocado hollandaise by placing the avocado flesh in a blender. Add lemon juice, water, a pinch of salt and pepper, and blend until smooth and creamy. Taste and adjust seasoning if needed.

  • 4

    Fill a medium saucepan with water and bring it to a simmer. Crack each egg into a small cup and gently slide them into the simmering water. Poach the eggs for about 3 minutes for a runny yolk, or longer if desired. Remove the eggs with a slotted spoon and drain briefly on a paper towel.

  • 5

    To assemble, arrange the roasted sweet potato rounds on a plate. Place a piece of turkey bacon on top of the rounds, then gently layer the poached eggs. Drizzle generously with the avocado hollandaise. Season with additional salt and pepper if desired and serve immediately.