Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

Enjoy a vibrant mix of delicately poached eggs and silky smoked salmon paired with a crispy, flavorful sweet potato hash, all brought together by a tangy, creamy lemon-dill sauce that lifts every bite.

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NUTRITION

469kcal
Protein
41.5g
Fat
23.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 ounces Smoked Salmon

1/2 medium Sweet Potato

1 teaspoon Olive Oil (or light spray)

1/4 cup diced Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil to lightly coat the bottom.

  • 2

    Dice the sweet potato into small cubes and add them to the skillet along with the diced red bell pepper. Sauté until the sweet potato cubes turn crispy and tender, about 8-10 minutes, stirring occasionally.

  • 3

    While the hash cooks, bring a small saucepan of water to a simmer. Crack the eggs individually into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer to your preference. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, chopped dill, and a pinch of salt and pepper to create the creamy lemon-dill sauce.

  • 5

    Plate the crispy sweet potato hash and arrange the poached eggs on top. Drape the smoked salmon over the eggs, then drizzle the lemon-dill sauce over the entire dish.

  • 6

    Garnish with an extra sprinkle of fresh dill or a twist of lemon if desired, and serve immediately.

Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Crispy Sweet Potato Hash, and Creamy Lemon-Dill Sauce

Enjoy a vibrant mix of delicately poached eggs and silky smoked salmon paired with a crispy, flavorful sweet potato hash, all brought together by a tangy, creamy lemon-dill sauce that lifts every bite.

NUTRITION

469kcal
Protein
41.5g
Fat
23.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 ounces Smoked Salmon

1/2 medium Sweet Potato

1 teaspoon Olive Oil (or light spray)

1/4 cup diced Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil to lightly coat the bottom.

  • 2

    Dice the sweet potato into small cubes and add them to the skillet along with the diced red bell pepper. Sauté until the sweet potato cubes turn crispy and tender, about 8-10 minutes, stirring occasionally.

  • 3

    While the hash cooks, bring a small saucepan of water to a simmer. Crack the eggs individually into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer to your preference. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, chopped dill, and a pinch of salt and pepper to create the creamy lemon-dill sauce.

  • 5

    Plate the crispy sweet potato hash and arrange the poached eggs on top. Drape the smoked salmon over the eggs, then drizzle the lemon-dill sauce over the entire dish.

  • 6

    Garnish with an extra sprinkle of fresh dill or a twist of lemon if desired, and serve immediately.