Poached Eggs with Roasted Sweet Potato Rounds, Crispy Turkey Bacon, 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 Roasted Sweet Potato Rounds, Crispy Turkey Bacon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato Rounds, Crispy Turkey Bacon, and Creamy Lemon-Dill Sauce

A delightful and balanced plate combining perfectly poached eggs with roasted sweet potato rounds, crispy turkey bacon, and a tangy, creamy lemon-dill sauce. Each bite offers a harmony of textures and flavors that make it a versatile meal for any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

541kcal
Protein
34.2g
Fat
28g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 Medium Sweet Potato (150g)

3 slices Turkey Bacon (84g total)

1/4 cup Non-fat Plain Greek Yogurt (60g)

1/2 Lemon (30g)

1 tablespoon Fresh Dill

1 teaspoon Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the sweet potato into 1/4-inch rounds. Toss the rounds with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato rounds on a baking tray lined with parchment paper and roast for about 20-25 minutes, or until they are tender and lightly crisped.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Remove and set aside on paper towels to drain.

  • 5

    Fill a saucepan with water and bring to a gentle simmer. Crack eggs one at a time into a small bowl and then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk, or longer for firmer yolks. Remove with a slotted spoon and gently pat dry.

  • 6

    Prepare the creamy lemon-dill sauce by combining the Greek yogurt with the juice and zest of 1/2 lemon, chopped fresh dill, and a pinch of salt and pepper in a small bowl.

  • 7

    To assemble, arrange the roasted sweet potato rounds on a plate, top with the poached eggs, and scatter the crispy turkey bacon over the top. Drizzle the lemon-dill sauce over the plate or serve on the side.

  • 8

    Serve immediately and enjoy your nutrient-rich, balanced meal.

Poached Eggs with Roasted Sweet Potato Rounds, Crispy Turkey Bacon, 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 Roasted Sweet Potato Rounds, Crispy Turkey Bacon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato Rounds, Crispy Turkey Bacon, and Creamy Lemon-Dill Sauce

A delightful and balanced plate combining perfectly poached eggs with roasted sweet potato rounds, crispy turkey bacon, and a tangy, creamy lemon-dill sauce. Each bite offers a harmony of textures and flavors that make it a versatile meal for any time of the day.

NUTRITION

541kcal
Protein
34.2g
Fat
28g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 Medium Sweet Potato (150g)

3 slices Turkey Bacon (84g total)

1/4 cup Non-fat Plain Greek Yogurt (60g)

1/2 Lemon (30g)

1 tablespoon Fresh Dill

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the sweet potato into 1/4-inch rounds. Toss the rounds with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato rounds on a baking tray lined with parchment paper and roast for about 20-25 minutes, or until they are tender and lightly crisped.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Remove and set aside on paper towels to drain.

  • 5

    Fill a saucepan with water and bring to a gentle simmer. Crack eggs one at a time into a small bowl and then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk, or longer for firmer yolks. Remove with a slotted spoon and gently pat dry.

  • 6

    Prepare the creamy lemon-dill sauce by combining the Greek yogurt with the juice and zest of 1/2 lemon, chopped fresh dill, and a pinch of salt and pepper in a small bowl.

  • 7

    To assemble, arrange the roasted sweet potato rounds on a plate, top with the poached eggs, and scatter the crispy turkey bacon over the top. Drizzle the lemon-dill sauce over the plate or serve on the side.

  • 8

    Serve immediately and enjoy your nutrient-rich, balanced meal.