YOUR SOLIN GENERATED RECIPE
Poached Eggs with Creamy Lemon-Avocado Sauce and Crispy Sweet Potato Hash
Enjoy a vibrant, protein-packed dish featuring poached eggs nestled on a bed of crispy sweet potato hash, accented by a luscious, tangy lemon-avocado sauce and a hint of red bell pepper. This balanced meal blends creamy textures with a satisfying crunch and zesty freshness – a versatile option for any meal of the day.
INGREDIENTS
3 large whole eggs
2 egg whites
2 slices turkey bacon
1 half medium avocado
100g sweet potato
1 portion red bell pepper (approx. 30g)
1 tbsp lemon juice
0.5 tsp olive oil
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse the cubes and pat them dry.
In a non-stick skillet, heat 0.5 tsp of olive oil over medium-high heat. Add the sweet potato cubes and a finely diced red bell pepper. Sauté until the sweet potatoes are tender and slightly crispy, stirring occasionally, about 8-10 minutes.
Meanwhile, prepare a pot of simmering water for poaching eggs. Gently crack the eggs and carefully add them into the simmering water, allowing them to poach for 3-4 minutes or until the whites are set but the yolks remain runny. For the egg whites, you can poach them along with the whole eggs or separately if desired.
In a small bowl, mash the avocado until creamy. Stir in the lemon juice, and season lightly with salt and pepper to create the smooth, tangy sauce.
Plate the poached eggs and egg whites atop the sweet potato hash. Drizzle the creamy lemon-avocado sauce over the eggs and hash, and arrange the turkey bacon on the side or as a topping for a delightful crunch.
Serve immediately and enjoy the harmonious blend of creamy, crispy, and tangy flavors.