YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Poached Egg Stacks with Fresh Lemon-Herb Sauce
Enjoy a vibrant stack featuring crisped sweet potato rounds layered with perfectly poached eggs and garnished with a zesty lemon-herb sauce and a side of lightly crisped turkey bacon. This dish delivers a satisfying balance of flavors and textures – from the tender, caramelized sweet potato to the delicate poached eggs, all enhanced by the bright, fragrant sauce.
INGREDIENTS
1 medium Sweet Potato (150g)
4 Large Eggs
2 slices Turkey Bacon
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Mixed Herbs
1 tsp Olive Oil
Salt and Pepper
PREPARATION
Preheat the oven to 425°F. Thinly slice the sweet potato into 1/4-inch rounds. Toss the slices lightly with olive oil, salt, and pepper.
Spread the sweet potato rounds on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until edges turn crispy and the rounds are tender.
While the sweet potato is roasting, heat a small pan with a little water for poaching eggs. Bring the water to a gentle simmer and carefully crack each egg into a small cup before sliding them into the water. Poach the eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
In a separate pan, crisp the turkey bacon over medium heat until it is cooked through and slightly crunchy. Set aside.
For the lemon-herb sauce, combine fresh lemon juice, chopped mixed herbs, a pinch of salt and pepper in a small bowl. Adjust the flavors to taste.
To plate, arrange a layer of crispy sweet potato rounds, place a poached egg on top, and drizzle the lemon-herb sauce over the egg. Garnish with the crisp turkey bacon on the side.
Serve immediately and enjoy your balanced, nutritious meal.