YOUR SOLIN GENERATED RECIPE
Sweet Potato and Kale Hash with Crispy Turkey Bacon and Poached Eggs
A vibrant, hearty dish featuring tender sweet potato cubes and nutrient-packed kale sautéed with aromatic onions, complemented by crispy turkey bacon and perfectly poached eggs, finished with a hint of paprika. This meal provides a balance of protein, healthy fats, and complex carbs to energize your day.
INGREDIENTS
1 small Sweet Potato (approx 150g)
1 cup chopped Kale (approx 67g)
4 slices Turkey Bacon (approx 28g total)
3 large Eggs
2 Egg Whites
1/4 medium Onion
1 tsp Olive Oil
1 tsp Paprika
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Roughly chop the kale and dice the onion.
In a non-stick skillet, add olive oil and sauté the diced onion until translucent over medium heat.
Add the sweet potato cubes to the skillet and cook until they begin to soften, about 8-10 minutes, stirring occasionally.
Stir in the chopped kale and sprinkle in paprika, salt, and pepper. Continue cooking until the kale has wilted and the sweet potato is fork-tender.
In a separate pan, cook the turkey bacon slices until they turn crispy. Once done, crumble or keep whole as preferred.
Bring a small saucepan of water to a gentle simmer. Crack the eggs (using 3 whole eggs and 2 egg whites) one at a time into small cups and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
Plate the sweet potato and kale hash, top with the crispy turkey bacon and gently place the poached eggs on top.
Finish with a light sprinkle of salt and pepper if needed, and serve immediately.