YOUR SOLIN GENERATED RECIPE
Poached Eggs with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Lemon-Garlic Sauce
Enjoy a balanced plate featuring perfectly poached eggs alongside tender roasted sweet potato cubes and crispy turkey bacon, all drizzled with a tangy, creamy lemon-garlic sauce. This dish offers a delightful blend of textures and vibrant flavors, making it an ideal option for a versatile meal any time of day.
INGREDIENTS
3 large eggs
3 slices turkey bacon
1 medium sweet potato (~100g)
3 tbsp nonfat Greek yogurt
1 tsp olive oil
1 tbsp lemon juice
1 garlic clove
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F. Dice the sweet potato into cubes and toss with a pinch of salt, pepper, and a light drizzle of olive oil. Spread the cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
While the sweet potato is roasting, prepare the sauce by combining the nonfat Greek yogurt, lemon juice, a finely minced garlic clove, salt, and pepper in a small bowl. Mix well and set aside.
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack the eggs into individual small bowls. Create a gentle whirlpool in the water and carefully slide one egg at a time into the simmering water. Poach the eggs for 3-4 minutes until the whites are set while the yolks remain runny. Remove with a slotted spoon and gently drain.
In a skillet over medium heat, cook the turkey bacon until crispy, about 3-4 minutes per side.
Assemble your dish by placing the roasted sweet potato cubes on a plate, topped with the poached eggs and crispy turkey bacon. Drizzle generously with the creamy lemon-garlic sauce and season with additional salt and pepper if desired.
Serve immediately and enjoy the blend of flavors and textures.