NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 egg white

100 grams sweet potato

1/2 cup nonfat Greek yogurt

1 teaspoon olive oil

1 tablespoon lemon juice

1 tablespoon fresh dill

Salt and black pepper to taste

PREPARATION

• 1

  Peel and slice the sweet potato into thin rounds. Preheat a non-stick skillet over medium-high heat and add the olive oil.

• 2

  Place the sweet potato rounds in the skillet in a single layer, season lightly with salt and pepper, and cook until crispy on the edges and tender inside, about 4-5 minutes per side.

• 3

  Fill a saucepan with water, bring it to a gentle simmer, and add a small splash of vinegar (optional) to help the eggs set.

• 4

  Crack the eggs and separate the egg white from one egg, then gently slide them into the simmering water one at a time. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a plate lined with paper towels.

• 5

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

• 6

  Assemble the dish by placing the crispy sweet potato rounds on a plate, topping them with the poached eggs, and drizzling the lemon-dill yogurt sauce over the top.

• 7

  Serve immediately while warm and enjoy the harmonious mix of creamy, crispy, and tangy flavors.