Poached Eggs with Roasted Sweet Potato 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 Roasted Sweet Potato and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Lemon-Dill Sauce

Enjoy a vibrant and nutritious meal featuring tender poached eggs paired with golden, roasted sweet potato cubes and a tangy, creamy lemon-dill sauce. This dish offers a delightful combination of soft, runny eggs and crispy, caramelized sweet potato, uplifted by the refreshing brightness of lemon and dill in a light Greek yogurt sauce.

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NUTRITION

417kcal
Protein
33.8g
Fat
15.4g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (whole)

1 egg white

1 medium sweet potato

1/3 cup nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon fresh dill

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into small, even pieces. Toss with a small drizzle of olive oil (optional), salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for approximately 20-25 minutes until tender and slightly caramelized on the edges.

  • 3

    While the sweet potato is roasting, prepare the poaching water in a medium saucepan. Bring water to a gentle simmer and add a small splash of vinegar if desired to help the eggs set.

  • 4

    Crack 3 whole eggs and 1 egg white into small bowls. Gently slide each egg into the simmering water, adjusting the heat to maintain a gentle simmer, and poach for 3-4 minutes until the whites are set but the yolks remain soft.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, fresh lemon juice, and chopped fresh dill. Season lightly with salt and pepper to create a creamy, tangy sauce.

  • 6

    Plate the roasted sweet potato cubes, then top with the poached eggs. Drizzle the lemon-dill yogurt sauce over the eggs and sweet potato. Serve immediately.

Poached Eggs with Roasted Sweet Potato 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 Roasted Sweet Potato and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Lemon-Dill Sauce

Enjoy a vibrant and nutritious meal featuring tender poached eggs paired with golden, roasted sweet potato cubes and a tangy, creamy lemon-dill sauce. This dish offers a delightful combination of soft, runny eggs and crispy, caramelized sweet potato, uplifted by the refreshing brightness of lemon and dill in a light Greek yogurt sauce.

NUTRITION

417kcal
Protein
33.8g
Fat
15.4g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (whole)

1 egg white

1 medium sweet potato

1/3 cup nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into small, even pieces. Toss with a small drizzle of olive oil (optional), salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for approximately 20-25 minutes until tender and slightly caramelized on the edges.

  • 3

    While the sweet potato is roasting, prepare the poaching water in a medium saucepan. Bring water to a gentle simmer and add a small splash of vinegar if desired to help the eggs set.

  • 4

    Crack 3 whole eggs and 1 egg white into small bowls. Gently slide each egg into the simmering water, adjusting the heat to maintain a gentle simmer, and poach for 3-4 minutes until the whites are set but the yolks remain soft.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, fresh lemon juice, and chopped fresh dill. Season lightly with salt and pepper to create a creamy, tangy sauce.

  • 6

    Plate the roasted sweet potato cubes, then top with the poached eggs. Drizzle the lemon-dill yogurt sauce over the eggs and sweet potato. Serve immediately.