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 nutrient-packed dish that elevates traditional poached eggs with a creamy, zesty avocado hollandaise, all served atop crisp sweet potato rounds. The combination of gently poached eggs, fresh avocado blended into a tangy sauce, and oven-baked sweet potato provides a delicious balance of textures and flavors perfect for any time of day.

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NUTRITION

525kcal
Protein
35.6g
Fat
27.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1 small sweet potato

1/4 medium avocado

1/4 cup low-fat Greek yogurt

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4-inch rounds, toss lightly with a pinch of salt and a tiny drizzle of olive oil if desired, and arrange them on a baking sheet lined with parchment paper.

  • 2

    Bake the sweet potato rounds for 20-25 minutes or until tender and slightly crisp around the edges.

  • 3

    While the sweet potato rounds are baking, bring a pot of water to a gentle simmer for poaching the eggs. Crack the eggs into small ramekins to prepare for poaching.

  • 4

    For the avocado hollandaise, blend the avocado, low-fat Greek yogurt, lemon juice, a pinch of salt and pepper in a small blender until smooth and creamy. Adjust seasoning to taste.

  • 5

    Gently slide the eggs (4 whole eggs and 1 egg white) into the simmering water one at a time. Poach them for about 3-4 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and gently pat dry.

  • 6

    To assemble, place a layer of sweet potato rounds on a plate, top with a poached egg, and spoon over a generous drizzle of the avocado hollandaise. Finish with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy the rich, creamy flavors combined with the satisfying texture of sweet potato rounds.

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 nutrient-packed dish that elevates traditional poached eggs with a creamy, zesty avocado hollandaise, all served atop crisp sweet potato rounds. The combination of gently poached eggs, fresh avocado blended into a tangy sauce, and oven-baked sweet potato provides a delicious balance of textures and flavors perfect for any time of day.

NUTRITION

525kcal
Protein
35.6g
Fat
27.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 egg white

1 small sweet potato

1/4 medium avocado

1/4 cup low-fat Greek yogurt

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the sweet potato into 1/4-inch rounds, toss lightly with a pinch of salt and a tiny drizzle of olive oil if desired, and arrange them on a baking sheet lined with parchment paper.

  • 2

    Bake the sweet potato rounds for 20-25 minutes or until tender and slightly crisp around the edges.

  • 3

    While the sweet potato rounds are baking, bring a pot of water to a gentle simmer for poaching the eggs. Crack the eggs into small ramekins to prepare for poaching.

  • 4

    For the avocado hollandaise, blend the avocado, low-fat Greek yogurt, lemon juice, a pinch of salt and pepper in a small blender until smooth and creamy. Adjust seasoning to taste.

  • 5

    Gently slide the eggs (4 whole eggs and 1 egg white) into the simmering water one at a time. Poach them for about 3-4 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and gently pat dry.

  • 6

    To assemble, place a layer of sweet potato rounds on a plate, top with a poached egg, and spoon over a generous drizzle of the avocado hollandaise. Finish with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy the rich, creamy flavors combined with the satisfying texture of sweet potato rounds.