YOUR SOLIN GENERATED RECIPE
Poached Eggs with Avocado Hollandaise on Sweet Potato Rounds
Enjoy a vibrant twist on classic eggs benedict with poached eggs perched atop crisp sweet potato rounds, all drizzled with a smooth and creamy avocado hollandaise. This dish delivers a balance of protein and healthy fats with a fresh, satisfying crunch from the sweet potato base, making it perfect for a clean, nutrient-packed meal any time of day.
INGREDIENTS
3 whole eggs
2 egg whites
2 slices turkey bacon
1/3 medium sweet potato (sliced into rounds)
1/8 avocado
1 tsp lemon juice
1 tbsp water
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Thinly slice a medium sweet potato into rounds. Arrange the rounds on a baking sheet lined with parchment paper, season lightly with salt and pepper, and roast for about 15-20 minutes until tender and slightly crispy.
In a small bowl, blend the avocado with lemon juice, water, a pinch of salt and pepper until smooth to form your avocado hollandaise. Set aside.
Bring a pot of water to a gentle simmer and add a dash of vinegar (optional) to help the eggs coagulate.
Crack the eggs and egg whites into individual small cups. Gently slide them one at a time into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks remain runny.
Meanwhile, cook the turkey bacon in a skillet over medium heat until crisp. Once cooked, roughly chop or leave whole as preferred.
To assemble, place the roasted sweet potato rounds on a plate, top each with a poached egg, drizzle with your avocado hollandaise, and garnish with pieces of turkey bacon. Season with extra salt and pepper if desired.
Serve immediately and enjoy your nutrient-packed, protein-rich meal.