Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

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

Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

YOUR SOLIN GENERATED RECIPE

Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

A vibrant dish featuring perfectly poached eggs nestled atop a savory sweet potato hash infused with lean ham, all finished with a drizzle of creamy, tangy Greek yogurt sauce. This meal combines rich textures and flavors to offer a balanced, satisfying experience ideal for breakfast, lunch, or dinner.

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NUTRITION

334kcal
Protein
34.1g
Fat
11.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 ounces Lean Ham

100g Sweet Potato

100g Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. In a non-stick skillet, heat olive oil over medium heat.

  • 2

    Add the sweet potato cubes to the skillet and sauté until they are tender and slightly crispy, about 8-10 minutes.

  • 3

    Chop or dice the lean ham into bite-sized pieces and add to the skillet during the last 2 minutes of cooking to warm through.

  • 4

    Meanwhile, bring a small pot of water to a gentle simmer and carefully poach the eggs by breaking them into a small cup and gently sliding them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, salt, and pepper to create a tangy, creamy sauce.

  • 6

    Plate the sweet potato hash with ham as the base, then gently place the poached eggs on top. Drizzle the yogurt sauce over the dish and season with additional salt and pepper if needed.

Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

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

Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

YOUR SOLIN GENERATED RECIPE

Creamy Tangy Poached Eggs with Sweet Potato Hash and Lean Ham

A vibrant dish featuring perfectly poached eggs nestled atop a savory sweet potato hash infused with lean ham, all finished with a drizzle of creamy, tangy Greek yogurt sauce. This meal combines rich textures and flavors to offer a balanced, satisfying experience ideal for breakfast, lunch, or dinner.

NUTRITION

334kcal
Protein
34.1g
Fat
11.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 ounces Lean Ham

100g Sweet Potato

100g Nonfat Plain Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. In a non-stick skillet, heat olive oil over medium heat.

  • 2

    Add the sweet potato cubes to the skillet and sauté until they are tender and slightly crispy, about 8-10 minutes.

  • 3

    Chop or dice the lean ham into bite-sized pieces and add to the skillet during the last 2 minutes of cooking to warm through.

  • 4

    Meanwhile, bring a small pot of water to a gentle simmer and carefully poach the eggs by breaking them into a small cup and gently sliding them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, salt, and pepper to create a tangy, creamy sauce.

  • 6

    Plate the sweet potato hash with ham as the base, then gently place the poached eggs on top. Drizzle the yogurt sauce over the dish and season with additional salt and pepper if needed.