YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Poached Eggs and Fresh Avocado
Enjoy a vibrant, nutrient-packed dish where crispy roasted sweet potato meets the rich creaminess of fresh avocado, perfectly complemented by delicately poached eggs and savory turkey sausage. This dish delights with a balance of textures and a harmonious blend of seasonal vegetables, making it a satisfying meal for any time of day.
INGREDIENTS
1 medium Sweet Potato
1/2 Red Bell Pepper
1 small Red Onion
2 Whole Eggs
3 Egg Whites
1 Turkey Sausage link
1/2 Avocado
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Dice the sweet potato into small cubes, and chop the red bell pepper and red onion into similar-sized pieces.
On a baking sheet, toss the diced sweet potato, bell pepper, and onion with a teaspoon of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until the sweet potato cubes are crispy and tender, stirring halfway through.
While the vegetables are roasting, bring a pot of water to a gentle simmer. Crack the eggs separately and gently slide them into the water to poach, cooking for about 3-4 minutes until the whites are set but yolks remain runny. Alternatively, poach the turkey sausage in a pan if desired.
Lightly scramble the egg whites in a separate non-stick pan over medium heat until just set, then combine them with the turkey sausage (sliced if preferred) and warm through.
Plate the crispy roasted vegetables as a base. Top with the poached eggs and the egg white/turkey sausage mixture. Arrange sliced fresh avocado on the side, and finish with an extra sprinkle of salt and pepper if needed.
Serve immediately and enjoy the medley of textures and flavors!