Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

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

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

Delight in a balanced plate featuring delicately poached eggs and a single extra egg white for an added protein boost, paired with crispy turkey bacon. Creamy avocado and roasted sweet potato rounds bring a satisfying textural contrast and a hint of sweetness, making this dish both nourishing and indulgent.

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NUTRITION

501kcal
Protein
33.9g
Fat
28.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 large Egg White

3 slices Turkey Bacon

1/4 medium Avocado

1 medium Sweet Potato

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and slice it into 1/4-inch rounds. Toss the rounds lightly with a pinch of salt and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 2

    Roast the sweet potato rounds in the preheated oven for about 20-25 minutes until they are tender and edges are slightly crispy.

  • 3

    While the sweet potatoes roast, place water in a saucepan and bring it to a gentle simmer. Crack the eggs and add them one at a time along with the extra egg white, careful not to crowd the pan. Poach the eggs for about 3-4 minutes for runny yolks or longer if firmer yolks are preferred.

  • 4

    Cook the turkey bacon in a skillet over medium heat until crispy, turning occasionally. Once done, transfer to a paper towel-lined plate to remove excess fat.

  • 5

    Plate the roasted sweet potato rounds as the base. Top with the poached eggs and turkey bacon. Dollop the creamy avocado (mashed lightly with salt, pepper, and a squeeze of lemon if desired) atop the dish.

  • 6

    Finish with a light garnish of freshly ground black pepper and serve immediately.

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

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

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Turkey Bacon and Creamy Avocado on Roasted Sweet Potato Rounds

Delight in a balanced plate featuring delicately poached eggs and a single extra egg white for an added protein boost, paired with crispy turkey bacon. Creamy avocado and roasted sweet potato rounds bring a satisfying textural contrast and a hint of sweetness, making this dish both nourishing and indulgent.

NUTRITION

501kcal
Protein
33.9g
Fat
28.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 large Egg White

3 slices Turkey Bacon

1/4 medium Avocado

1 medium Sweet Potato

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and slice it into 1/4-inch rounds. Toss the rounds lightly with a pinch of salt and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 2

    Roast the sweet potato rounds in the preheated oven for about 20-25 minutes until they are tender and edges are slightly crispy.

  • 3

    While the sweet potatoes roast, place water in a saucepan and bring it to a gentle simmer. Crack the eggs and add them one at a time along with the extra egg white, careful not to crowd the pan. Poach the eggs for about 3-4 minutes for runny yolks or longer if firmer yolks are preferred.

  • 4

    Cook the turkey bacon in a skillet over medium heat until crispy, turning occasionally. Once done, transfer to a paper towel-lined plate to remove excess fat.

  • 5

    Plate the roasted sweet potato rounds as the base. Top with the poached eggs and turkey bacon. Dollop the creamy avocado (mashed lightly with salt, pepper, and a squeeze of lemon if desired) atop the dish.

  • 6

    Finish with a light garnish of freshly ground black pepper and serve immediately.