Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

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

Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

Enjoy a hearty plate featuring perfectly poached eggs paired with a crispy sweet potato hash and drizzled with a creamy avocado sauce, accented with savory turkey sausage and a medley of sautéed veggies. The dish strikes a delightful balance of textures and flavors, from the tender eggs to the crunchy vegetables and smooth, zesty sauce.

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NUTRITION

560kcal
Protein
34.1g
Fat
28.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 oz Turkey Sausage

150g Sweet Potato (diced)

50g Onion (diced)

50g Bell Pepper (diced)

1 tsp Olive Oil

1/4 Avocado

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes. Dice the onion and bell pepper as well.

  • 2

    In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced sweet potato, and sauté for about 5 minutes.

  • 3

    Add the diced onion and bell pepper, and continue cooking until the sweet potato is tender and the vegetables are slightly caramelized, about another 5-7 minutes. Season with salt and pepper.

  • 4

    In a separate pan, warm the turkey sausage over medium heat until heated through and lightly browned. If using pre-cooked sausage, simply slice it into rounds and add it to the hash towards the end of cooking.

  • 5

    Combine the sausage with the vegetable hash and set aside.

  • 6

    Fill a medium saucepan with water and bring it to a simmer. Gently crack the eggs into small cups, then slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.

  • 7

    While the eggs are poaching, prepare the avocado sauce by mashing the 1/4 avocado in a small bowl, mixing in 1 tablespoon of lime juice, and seasoning with a pinch of salt until smooth.

  • 8

    Plate the crispy sweet potato hash with sausage, and top with the poached eggs. Drizzle the creamy avocado sauce over the top or serve on the side.

  • 9

    Finish with an extra sprinkle of salt and pepper if desired and serve immediately.

Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

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

Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce

Enjoy a hearty plate featuring perfectly poached eggs paired with a crispy sweet potato hash and drizzled with a creamy avocado sauce, accented with savory turkey sausage and a medley of sautéed veggies. The dish strikes a delightful balance of textures and flavors, from the tender eggs to the crunchy vegetables and smooth, zesty sauce.

NUTRITION

560kcal
Protein
34.1g
Fat
28.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 oz Turkey Sausage

150g Sweet Potato (diced)

50g Onion (diced)

50g Bell Pepper (diced)

1 tsp Olive Oil

1/4 Avocado

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes. Dice the onion and bell pepper as well.

  • 2

    In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced sweet potato, and sauté for about 5 minutes.

  • 3

    Add the diced onion and bell pepper, and continue cooking until the sweet potato is tender and the vegetables are slightly caramelized, about another 5-7 minutes. Season with salt and pepper.

  • 4

    In a separate pan, warm the turkey sausage over medium heat until heated through and lightly browned. If using pre-cooked sausage, simply slice it into rounds and add it to the hash towards the end of cooking.

  • 5

    Combine the sausage with the vegetable hash and set aside.

  • 6

    Fill a medium saucepan with water and bring it to a simmer. Gently crack the eggs into small cups, then slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.

  • 7

    While the eggs are poaching, prepare the avocado sauce by mashing the 1/4 avocado in a small bowl, mixing in 1 tablespoon of lime juice, and seasoning with a pinch of salt until smooth.

  • 8

    Plate the crispy sweet potato hash with sausage, and top with the poached eggs. Drizzle the creamy avocado sauce over the top or serve on the side.

  • 9

    Finish with an extra sprinkle of salt and pepper if desired and serve immediately.