YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Hollandaise
Enjoy a vibrant dish featuring poached eggs nestled on a bed of crispy sweet potato hash, all topped with a silky avocado hollandaise. The fusion of tender egg yolks, lightly browned sweet potato, savory turkey bacon, and the creamy tang of Greek yogurt makes for a comforting, yet gourmet meal that's as nutritious as it is delicious.
INGREDIENTS
3 Large Eggs
2 Egg Whites
1 Medium Sweet Potato
2 Slices Turkey Bacon
1/2 Avocado
2 Tbsp Nonfat Greek Yogurt
1/2 Tsp Olive Oil
Salt & Pepper (to taste)
PREPARATION
Peel and dice the medium sweet potato into small cubes. In a nonstick skillet, heat 1/2 teaspoon of olive oil over medium heat and add the sweet potato cubes. Season with a pinch of salt and pepper, and cook, stirring occasionally, until they are tender and edges become crispy, about 10-12 minutes.
While the sweet potato is cooking, prepare the avocado hollandaise. In a small bowl, mash the avocado until smooth. Stir in the Greek yogurt, a little salt and pepper, and mix until the sauce is creamy and well combined.
In a medium pot, bring water to a gentle simmer. Crack the eggs and gently add them into the simmering water one at a time (if preferred, separate the egg whites and yolks to include both together). Poach for about 3-4 minutes for a runny yolk or longer if firm.
In a separate pan, cook the turkey bacon slices until crisp. Once cooked, chop into small pieces.
Plate the dish by layering the crispy sweet potato hash first. Top it with the poached eggs and sprinkle the chopped turkey bacon on top. Drizzle the creamy avocado hollandaise over the eggs and garnish with an extra pinch of salt and pepper if desired.
Serve immediately and enjoy your balanced, nutrient-packed meal.