Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

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

Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

Enjoy a nutrient-packed dish featuring perfectly poached eggs atop crispy roasted sweet potato rounds, complemented by delicate smoked salmon and a creamy avocado spread. This dish is well-balanced with the right amount of protein and healthy fats, making it an ideal meal for any time of day.

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NUTRITION

533kcal
Protein
34.4g
Fat
30.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

2 oz Smoked Salmon (approx 56g)

1 quarter Avocado (approx 50g)

150g Sweet Potato

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato and slice it into ½-inch rounds. Toss the rounds gently with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato rounds on a baking sheet and roast in the oven for about 20-25 minutes until they are crispy on the edges and tender in the middle.

  • 4

    While the sweet potatoes are roasting, poach the eggs. Bring a medium pot of water to a simmer, add a dash of salt, and gently slide in each egg. Poach for about 3-4 minutes for soft, runny yolks or longer if desired.

  • 5

    Thinly slice the smoked salmon and mash the avocado in a small bowl with a splash of lemon juice, salt, and pepper to create a creamy spread.

  • 6

    To assemble the dish, layer each crispy sweet potato round with a spoonful of avocado spread, top with a slice of smoked salmon, and carefully place a poached egg on top.

  • 7

    Finish with an extra drizzle of lemon juice, a sprinkle of salt and black pepper, and serve immediately.

Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

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

Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon and Creamy Avocado on Crispy Sweet Potato Rounds

Enjoy a nutrient-packed dish featuring perfectly poached eggs atop crispy roasted sweet potato rounds, complemented by delicate smoked salmon and a creamy avocado spread. This dish is well-balanced with the right amount of protein and healthy fats, making it an ideal meal for any time of day.

NUTRITION

533kcal
Protein
34.4g
Fat
30.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

2 oz Smoked Salmon (approx 56g)

1 quarter Avocado (approx 50g)

150g Sweet Potato

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato and slice it into ½-inch rounds. Toss the rounds gently with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato rounds on a baking sheet and roast in the oven for about 20-25 minutes until they are crispy on the edges and tender in the middle.

  • 4

    While the sweet potatoes are roasting, poach the eggs. Bring a medium pot of water to a simmer, add a dash of salt, and gently slide in each egg. Poach for about 3-4 minutes for soft, runny yolks or longer if desired.

  • 5

    Thinly slice the smoked salmon and mash the avocado in a small bowl with a splash of lemon juice, salt, and pepper to create a creamy spread.

  • 6

    To assemble the dish, layer each crispy sweet potato round with a spoonful of avocado spread, top with a slice of smoked salmon, and carefully place a poached egg on top.

  • 7

    Finish with an extra drizzle of lemon juice, a sprinkle of salt and black pepper, and serve immediately.