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

Enjoy a modern twist on classic eggs benedict with this dish that features perfectly poached eggs nestled on crispy baked sweet potato rounds and drizzled with a creamy avocado hollandaise. The rich, tangy sauce pairs beautifully with the natural sweetness of baked sweet potatoes, while the eggs provide a satisfying protein boost, making it a balanced and vibrant meal.

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NUTRITION

544kcal
Protein
33.6g
Fat
32.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 quarter Avocado

1 tablespoon Lemon Juice

1 pinch Salt

1 pinch Black Pepper

1 pinch Cayenne Pepper (optional)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato and slice it into 1/4-inch rounds. Arrange the rounds on a lightly greased baking sheet, season with a pinch of salt and pepper, and bake for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato rounds are baking, prepare the avocado hollandaise. In a small bowl, mash the quarter avocado until smooth. Stir in the lemon juice, a pinch of salt, black pepper, and a touch of cayenne pepper if using. If desired, thin with a teaspoon of warm water to achieve a smooth, drizzle-able consistency.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water with a spoon and carefully slide one egg at a time into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, adjusting time for desired firmness. Remove with a slotted spoon and drain on a paper towel.

  • 4

    To assemble, place a few sweet potato rounds on each plate, top them with a poached egg, and generously drizzle the avocado hollandaise over the top. 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

Enjoy a modern twist on classic eggs benedict with this dish that features perfectly poached eggs nestled on crispy baked sweet potato rounds and drizzled with a creamy avocado hollandaise. The rich, tangy sauce pairs beautifully with the natural sweetness of baked sweet potatoes, while the eggs provide a satisfying protein boost, making it a balanced and vibrant meal.

NUTRITION

544kcal
Protein
33.6g
Fat
32.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 quarter Avocado

1 tablespoon Lemon Juice

1 pinch Salt

1 pinch Black Pepper

1 pinch Cayenne Pepper (optional)

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato and slice it into 1/4-inch rounds. Arrange the rounds on a lightly greased baking sheet, season with a pinch of salt and pepper, and bake for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato rounds are baking, prepare the avocado hollandaise. In a small bowl, mash the quarter avocado until smooth. Stir in the lemon juice, a pinch of salt, black pepper, and a touch of cayenne pepper if using. If desired, thin with a teaspoon of warm water to achieve a smooth, drizzle-able consistency.

  • 3

    Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water with a spoon and carefully slide one egg at a time into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, adjusting time for desired firmness. Remove with a slotted spoon and drain on a paper towel.

  • 4

    To assemble, place a few sweet potato rounds on each plate, top them with a poached egg, and generously drizzle the avocado hollandaise over the top. Serve immediately while warm.