Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

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

Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

Savor a versatile and nourishing dish featuring crispy sweet potato cakes paired with delicately poached eggs and a luscious avocado sauce enhanced with a touch of tangy Greek yogurt. Perfectly balanced to kick-start your day or to provide a satisfying meal at any time, this recipe delights with its vibrant colors, textures, and flavors while aligning with your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

582kcal
Protein
34.2g
Fat
34.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈150g)

1 Whole Egg (≈50g)

2 Egg Whites (≈66g total)

1 teaspoon Olive Oil

2 Large Eggs for Poaching (≈100g total)

1/2 Avocado (≈100g)

1/4 cup Nonfat Greek Yogurt (≈60g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato and bake it until tender, about 45 minutes, or use a pre-cooked medium sweet potato for quicker prep.

  • 2

    Scoop out a portion of the sweet potato flesh and mash it in a bowl. Mix in one whole egg, the two egg whites, a pinch of salt and pepper, and drizzle in the teaspoon of olive oil. Form the mixture into small, flat cakes.

  • 3

    Heat a non-stick skillet over medium heat. Fry the sweet potato cakes for about 3-4 minutes on each side until they are golden and crispy.

  • 4

    Meanwhile, in a saucepan, bring water to a gentle simmer and poach the two large eggs until the whites are set and yolks remain soft, about 3-4 minutes. Remove with a slotted spoon and season lightly with salt and pepper.

  • 5

    For the creamy avocado sauce, blend together the half avocado, nonfat Greek yogurt, a pinch of salt and pepper until smooth.

  • 6

    Assemble your plate by placing the crispy sweet potato cakes as the base, topping them with the poached eggs, and drizzling the creamy avocado sauce over the top. Serve immediately and enjoy this nutrient-packed, balanced meal.

Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

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

Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Sauce

Savor a versatile and nourishing dish featuring crispy sweet potato cakes paired with delicately poached eggs and a luscious avocado sauce enhanced with a touch of tangy Greek yogurt. Perfectly balanced to kick-start your day or to provide a satisfying meal at any time, this recipe delights with its vibrant colors, textures, and flavors while aligning with your protein and calorie goals.

NUTRITION

582kcal
Protein
34.2g
Fat
34.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈150g)

1 Whole Egg (≈50g)

2 Egg Whites (≈66g total)

1 teaspoon Olive Oil

2 Large Eggs for Poaching (≈100g total)

1/2 Avocado (≈100g)

1/4 cup Nonfat Greek Yogurt (≈60g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato and bake it until tender, about 45 minutes, or use a pre-cooked medium sweet potato for quicker prep.

  • 2

    Scoop out a portion of the sweet potato flesh and mash it in a bowl. Mix in one whole egg, the two egg whites, a pinch of salt and pepper, and drizzle in the teaspoon of olive oil. Form the mixture into small, flat cakes.

  • 3

    Heat a non-stick skillet over medium heat. Fry the sweet potato cakes for about 3-4 minutes on each side until they are golden and crispy.

  • 4

    Meanwhile, in a saucepan, bring water to a gentle simmer and poach the two large eggs until the whites are set and yolks remain soft, about 3-4 minutes. Remove with a slotted spoon and season lightly with salt and pepper.

  • 5

    For the creamy avocado sauce, blend together the half avocado, nonfat Greek yogurt, a pinch of salt and pepper until smooth.

  • 6

    Assemble your plate by placing the crispy sweet potato cakes as the base, topping them with the poached eggs, and drizzling the creamy avocado sauce over the top. Serve immediately and enjoy this nutrient-packed, balanced meal.