Poached Eggs with Crispy Sweet Potato Hash 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 Hash and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Lemon-Dill Sauce

Enjoy a vibrant plate featuring delicately poached eggs seated atop a crispy sweet potato hash, accented with colorful red bell pepper and caramelized onion. Paired with a refreshing, creamy lemon-dill sauce made from non-fat Greek yogurt, this dish marries savory warmth with a zesty kick, perfect for a satisfying start to your day or a balanced meal any time.

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NUTRITION

472kcal
Protein
35.7g
Fat
14.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

1 large Egg White (33g)

1 small Sweet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1/4 small Yellow Onion (40g)

1 teaspoon Olive Oil (5g)

0.75 cup Non-Fat Greek Yogurt (170g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Finely chop the red bell pepper and yellow onion.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Sauté the diced sweet potato, bell pepper, and onion until the sweet potato cubes are tender and edges begin to crisp, about 8-10 minutes. Season lightly with salt and pepper.

  • 3

    In a small bowl, mix the non-fat Greek yogurt with lemon juice, chopped fresh dill, and a pinch of salt and pepper. Set aside as your creamy sauce.

  • 4

    Bring a pot of water to a gentle simmer. Crack each egg into a small ramekin, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    Assemble your plate by layering the crispy sweet potato hash, topping it with the poached eggs, and drizzling the lemon-dill sauce over the top.

  • 6

    Finish with an extra sprinkle of dill, salt, and pepper if desired, and serve warm.

Poached Eggs with Crispy Sweet Potato Hash 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 Hash and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Lemon-Dill Sauce

Enjoy a vibrant plate featuring delicately poached eggs seated atop a crispy sweet potato hash, accented with colorful red bell pepper and caramelized onion. Paired with a refreshing, creamy lemon-dill sauce made from non-fat Greek yogurt, this dish marries savory warmth with a zesty kick, perfect for a satisfying start to your day or a balanced meal any time.

NUTRITION

472kcal
Protein
35.7g
Fat
14.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

1 large Egg White (33g)

1 small Sweet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1/4 small Yellow Onion (40g)

1 teaspoon Olive Oil (5g)

0.75 cup Non-Fat Greek Yogurt (170g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Finely chop the red bell pepper and yellow onion.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Sauté the diced sweet potato, bell pepper, and onion until the sweet potato cubes are tender and edges begin to crisp, about 8-10 minutes. Season lightly with salt and pepper.

  • 3

    In a small bowl, mix the non-fat Greek yogurt with lemon juice, chopped fresh dill, and a pinch of salt and pepper. Set aside as your creamy sauce.

  • 4

    Bring a pot of water to a gentle simmer. Crack each egg into a small ramekin, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    Assemble your plate by layering the crispy sweet potato hash, topping it with the poached eggs, and drizzling the lemon-dill sauce over the top.

  • 6

    Finish with an extra sprinkle of dill, salt, and pepper if desired, and serve warm.