Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

Enjoy a well-balanced meal featuring crispy baked sweet potato wedges paired with delicately herb-poached eggs served atop a lightly toasted slice of sourdough. This dish combines comforting textures with fresh, aromatic herbs to create a breakfast-for-dinner vibe that is both satisfying and nutritious.

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NUTRITION

568kcal
Protein
33.8g
Fat
25.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 large egg white

1 slice sourdough bread

150g sweet potato wedges

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt and pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.

  • 2

    Bake the sweet potato wedges for 20-25 minutes, turning once halfway through, until crispy on the edges and tender inside.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer and add a splash of vinegar. Add the mixed fresh herbs to the water for infusion.

  • 4

    Crack the eggs (keeping the whole eggs separate from the egg white) into small cups. Gently slide the whole eggs and the egg white into the simmering water one at a time. Poach for about 3-4 minutes for soft-set whites and runny yolks. Remove with a slotted spoon and set on paper towels to drain.

  • 5

    Toast the sourdough bread lightly until crisp.

  • 6

    Assemble your plate by placing the toasted sourdough, topping it with the poached eggs, and arranging the crispy baked sweet potato wedges on the side. Finish with a light sprinkle of extra herbs, salt, and pepper as desired.

Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Herb-Poached Eggs and Sourdough

Enjoy a well-balanced meal featuring crispy baked sweet potato wedges paired with delicately herb-poached eggs served atop a lightly toasted slice of sourdough. This dish combines comforting textures with fresh, aromatic herbs to create a breakfast-for-dinner vibe that is both satisfying and nutritious.

NUTRITION

568kcal
Protein
33.8g
Fat
25.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 large egg white

1 slice sourdough bread

150g sweet potato wedges

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt and pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.

  • 2

    Bake the sweet potato wedges for 20-25 minutes, turning once halfway through, until crispy on the edges and tender inside.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer and add a splash of vinegar. Add the mixed fresh herbs to the water for infusion.

  • 4

    Crack the eggs (keeping the whole eggs separate from the egg white) into small cups. Gently slide the whole eggs and the egg white into the simmering water one at a time. Poach for about 3-4 minutes for soft-set whites and runny yolks. Remove with a slotted spoon and set on paper towels to drain.

  • 5

    Toast the sourdough bread lightly until crisp.

  • 6

    Assemble your plate by placing the toasted sourdough, topping it with the poached eggs, and arranging the crispy baked sweet potato wedges on the side. Finish with a light sprinkle of extra herbs, salt, and pepper as desired.