Poached Eggs with Crispy Sweet Potato Rounds 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 Crispy Sweet Potato Rounds and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon-Dill Sauce

Enjoy a vibrant and nourishing dish featuring perfectly poached eggs paired with oven-baked crispy sweet potato rounds. A tangy, creamy lemon-dill sauce crafted with nonfat Greek yogurt ties the dish together, adding brightness and a burst of flavor, making it an ideal meal to energize your day.

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NUTRITION

582kcal
Protein
41.2g
Fat
29.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 medium sweet potato

150g nonfat Greek yogurt

2 tsp olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill

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PREPARATION

  • 1

    Preheat your oven to 400°F. Thinly slice the sweet potato into rounds (about 1/4 inch thick) and toss with 1 tsp olive oil, a pinch of salt, and pepper.

  • 2

    Arrange the sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until they are tender inside and crisp on the edges.

  • 3

    While the sweet potatoes are baking, prepare the lemon-dill sauce by combining the nonfat Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper in a small bowl. Mix well and adjust the seasoning to taste.

  • 4

    Bring a pot of water to a gentle simmer and poach the eggs carefully: crack each egg into a small cup and slide into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired.

  • 5

    Using a slotted spoon, remove the poached eggs and gently drain off any excess water.

  • 6

    Plate the crispy sweet potato rounds, top with the poached eggs, and drizzle generously with the creamy lemon-dill sauce. Serve immediately and enjoy!

Poached Eggs with Crispy Sweet Potato Rounds 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 Crispy Sweet Potato Rounds and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds and Creamy Lemon-Dill Sauce

Enjoy a vibrant and nourishing dish featuring perfectly poached eggs paired with oven-baked crispy sweet potato rounds. A tangy, creamy lemon-dill sauce crafted with nonfat Greek yogurt ties the dish together, adding brightness and a burst of flavor, making it an ideal meal to energize your day.

NUTRITION

582kcal
Protein
41.2g
Fat
29.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 medium sweet potato

150g nonfat Greek yogurt

2 tsp olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill

PREPARATION

  • 1

    Preheat your oven to 400°F. Thinly slice the sweet potato into rounds (about 1/4 inch thick) and toss with 1 tsp olive oil, a pinch of salt, and pepper.

  • 2

    Arrange the sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until they are tender inside and crisp on the edges.

  • 3

    While the sweet potatoes are baking, prepare the lemon-dill sauce by combining the nonfat Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper in a small bowl. Mix well and adjust the seasoning to taste.

  • 4

    Bring a pot of water to a gentle simmer and poach the eggs carefully: crack each egg into a small cup and slide into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired.

  • 5

    Using a slotted spoon, remove the poached eggs and gently drain off any excess water.

  • 6

    Plate the crispy sweet potato rounds, top with the poached eggs, and drizzle generously with the creamy lemon-dill sauce. Serve immediately and enjoy!