Poached Eggs with Roasted Sweet Potato and Creamy Lemon Herb 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 and Creamy Lemon Herb Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Lemon Herb Sauce

Savor the delightful combination of tender poached eggs nestled atop roasted sweet potato cubes, all finished with a vibrant, creamy lemon herb sauce. Each bite offers a harmonious blend of tangy lemon, fresh herbs, and a touch of olive oil that elevates the natural sweetness of the potato and the richness of the eggs.

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NUTRITION

313kcal
Protein
23.3g
Fat
9.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato (half portion, approx 114g)

1/2 cup Nonfat Greek Yogurt

1 Lemon (juice and zest)

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cube the sweet potato evenly. Toss the cubes with a little salt, pepper, and a drizzle of olive oil, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.

  • 3

    While the sweet potato roasts, prepare the creamy lemon herb sauce. In a small bowl, combine the nonfat Greek yogurt with the juice and zest of the lemon, chopped fresh parsley, a dash of salt, and pepper. Mix until smooth. Adjust seasoning to taste.

  • 4

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional, to help the egg whites set) and create a gentle whirlpool in the water. Crack each egg into a small cup and carefully slip it into the simmering water. Poach the eggs for about 3 to 4 minutes, until the whites are set but yolks still remain runny.

  • 5

    Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain any excess water.

  • 6

    To assemble, plate the roasted sweet potato cubes, carefully place the poached eggs on top, and drizzle the creamy lemon herb sauce over the dish. Garnish with a sprinkle of extra chopped herbs and freshly ground black pepper if desired.

Poached Eggs with Roasted Sweet Potato and Creamy Lemon Herb 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 and Creamy Lemon Herb Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Lemon Herb Sauce

Savor the delightful combination of tender poached eggs nestled atop roasted sweet potato cubes, all finished with a vibrant, creamy lemon herb sauce. Each bite offers a harmonious blend of tangy lemon, fresh herbs, and a touch of olive oil that elevates the natural sweetness of the potato and the richness of the eggs.

NUTRITION

313kcal
Protein
23.3g
Fat
9.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato (half portion, approx 114g)

1/2 cup Nonfat Greek Yogurt

1 Lemon (juice and zest)

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cube the sweet potato evenly. Toss the cubes with a little salt, pepper, and a drizzle of olive oil, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.

  • 3

    While the sweet potato roasts, prepare the creamy lemon herb sauce. In a small bowl, combine the nonfat Greek yogurt with the juice and zest of the lemon, chopped fresh parsley, a dash of salt, and pepper. Mix until smooth. Adjust seasoning to taste.

  • 4

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional, to help the egg whites set) and create a gentle whirlpool in the water. Crack each egg into a small cup and carefully slip it into the simmering water. Poach the eggs for about 3 to 4 minutes, until the whites are set but yolks still remain runny.

  • 5

    Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain any excess water.

  • 6

    To assemble, plate the roasted sweet potato cubes, carefully place the poached eggs on top, and drizzle the creamy lemon herb sauce over the dish. Garnish with a sprinkle of extra chopped herbs and freshly ground black pepper if desired.