YOUR SOLIN GENERATED RECIPE
Poached Eggs with Creamy Avocado, Crispy Turkey Bacon, and Roasted Sweet Potato
Enjoy a nutrient-packed meal that pairs silky poached eggs with the creaminess of avocado, the savory crunch of crispy turkey bacon, and the natural sweetness of roasted sweet potato. This balanced dish is both satisfying and energizing, perfect for a hearty start to your day or a wholesome dinner.
INGREDIENTS
4 Large Eggs (200g total)
3 slices Turkey Bacon (84g total)
1 portion Avocado (67g)
1 medium Sweet Potato, halved (57g)
PREPARATION
Preheat the oven to 400°F (200°C) for the sweet potato.
Wash the sweet potato and slice it in half lengthwise. Place the halves on a baking tray lined with parchment paper, drizzle lightly with olive oil (optional), season with salt and pepper, and roast for 20-25 minutes until tender.
While the sweet potato roasts, fill a medium-sized pot with water and bring it to a simmer. Crack one egg at a time into a small bowl or cup.
Gently slide each egg into the simmering water and poach for about 3-4 minutes for a runny yolk, or longer if a firmer yolk is preferred. Use a slotted spoon to remove the eggs and drain excess water.
In a non-stick skillet over medium heat, cook the turkey bacon slices until they become crispy, about 3-4 minutes per side. Remove and place on a paper towel to drain any extra fat.
Slice the avocado into cubes or mash it slightly with a fork. Season with a pinch of salt and pepper to enhance its creamy flavor.
Assemble the plate by arranging the roasted sweet potato alongside the creamy avocado. Top with the poached eggs and crispy turkey bacon.
Enjoy your balanced, nutrient-rich meal!