Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

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

Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

Enjoy a reimagined take on the classic eggs benedict with perfectly poached eggs nestled atop a bed of roasted sweet potato cubes, crispy turkey bacon, and finished with a luscious, creamy avocado sauce. This dish is a delightful blend of textures and flavors that offers a nourishing balance for any meal.

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NUTRITION

574kcal
Protein
35.1g
Fat
34.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 slices Turkey Bacon

150 grams Sweet Potato

1/4 Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, then toss with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook until they turn crispy, about 3-4 minutes per side. Remove from heat and set aside on paper towels to drain.

  • 3

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a splash of vinegar (optional, to help the egg whites coagulate). Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with additional eggs and poach them for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and gently pat dry.

  • 4

    For the creamy avocado sauce, place the avocado in a small bowl, add lemon juice, a pinch of salt and pepper, and mash until smooth. Thin with a little water if needed to attain a drizzling consistency.

  • 5

    Assemble the plate by arranging the roasted sweet potato cubes as the base, layering the crispy turkey bacon, and topping with the poached eggs. Drizzle the avocado sauce generously over the top, and finish with an additional sprinkle of salt and pepper if desired.

  • 6

    Serve immediately while warm and enjoy this balanced, delectable twist on Eggs Benedict.

Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

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

Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Healthy Poached Eggs Benedict with Roasted Sweet Potato, Crispy Turkey Bacon, and Creamy Avocado Sauce

Enjoy a reimagined take on the classic eggs benedict with perfectly poached eggs nestled atop a bed of roasted sweet potato cubes, crispy turkey bacon, and finished with a luscious, creamy avocado sauce. This dish is a delightful blend of textures and flavors that offers a nourishing balance for any meal.

NUTRITION

574kcal
Protein
35.1g
Fat
34.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 slices Turkey Bacon

150 grams Sweet Potato

1/4 Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, then toss with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook until they turn crispy, about 3-4 minutes per side. Remove from heat and set aside on paper towels to drain.

  • 3

    Fill a medium saucepan with water, bring it to a gentle simmer, and add a splash of vinegar (optional, to help the egg whites coagulate). Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with additional eggs and poach them for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and gently pat dry.

  • 4

    For the creamy avocado sauce, place the avocado in a small bowl, add lemon juice, a pinch of salt and pepper, and mash until smooth. Thin with a little water if needed to attain a drizzling consistency.

  • 5

    Assemble the plate by arranging the roasted sweet potato cubes as the base, layering the crispy turkey bacon, and topping with the poached eggs. Drizzle the avocado sauce generously over the top, and finish with an additional sprinkle of salt and pepper if desired.

  • 6

    Serve immediately while warm and enjoy this balanced, delectable twist on Eggs Benedict.