Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon Dill 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 Rounds and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon Dill Sauce

Savor a delightful blend of perfectly poached eggs paired with irresistibly crispy sweet potato rounds, enhanced by a vibrant, creamy lemon dill sauce. This dish is a harmonious mix of textures and flavors, ideal for a wholesome start to your day or a satisfying meal any time.

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NUTRITION

457kcal
Protein
36.5g
Fat
20.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 medium Sweet Potato

100g Nonfat Plain Greek Yogurt

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

Pinch Sea Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into 1/4-inch thick rounds. Arrange on a baking sheet lined with parchment paper.

  • 2

    Lightly season the sweet potato rounds with a pinch of sea salt, black pepper, and if desired, a subtle drizzle of olive oil (or use a non-stick spray) to help achieve extra crispiness. Bake for 20-25 minutes until crisp around the edges.

  • 3

    While the sweet potato rounds are baking, prepare the poached eggs. Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small cup and gently slide into the water one at a time. Cook for about 3-4 minutes for a soft, runny yolk or adjust time according to your preference. Remove with a slotted spoon and set on a warm plate.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, a pinch of salt, and pepper until smooth to create the creamy lemon dill sauce.

  • 5

    Plate the crispy sweet potato rounds, place the poached eggs on top, and drizzle generously with the lemon dill sauce. Serve immediately and enjoy your balanced, nutrient-packed meal.

Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon Dill 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 Rounds and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon Dill Sauce

Savor a delightful blend of perfectly poached eggs paired with irresistibly crispy sweet potato rounds, enhanced by a vibrant, creamy lemon dill sauce. This dish is a harmonious mix of textures and flavors, ideal for a wholesome start to your day or a satisfying meal any time.

NUTRITION

457kcal
Protein
36.5g
Fat
20.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 medium Sweet Potato

100g Nonfat Plain Greek Yogurt

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

Pinch Sea Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into 1/4-inch thick rounds. Arrange on a baking sheet lined with parchment paper.

  • 2

    Lightly season the sweet potato rounds with a pinch of sea salt, black pepper, and if desired, a subtle drizzle of olive oil (or use a non-stick spray) to help achieve extra crispiness. Bake for 20-25 minutes until crisp around the edges.

  • 3

    While the sweet potato rounds are baking, prepare the poached eggs. Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small cup and gently slide into the water one at a time. Cook for about 3-4 minutes for a soft, runny yolk or adjust time according to your preference. Remove with a slotted spoon and set on a warm plate.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, a pinch of salt, and pepper until smooth to create the creamy lemon dill sauce.

  • 5

    Plate the crispy sweet potato rounds, place the poached eggs on top, and drizzle generously with the lemon dill sauce. Serve immediately and enjoy your balanced, nutrient-packed meal.