YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Sweet Potato Cakes and Creamy Avocado Hollandaise
Enjoy a vibrant twist on classic eggs Benedict with perfectly poached eggs served atop crispy, lightly seasoned sweet potato cakes. The dish is elevated with a silky avocado hollandaise enriched with a touch of nonfat Greek yogurt and lemon for bright flavor. Each bite is a balance of savory, creamy, and slightly tangy flavors that make for a satisfying meal at any time of the day.
INGREDIENTS
3 large Eggs (150g total)
2 large Egg Whites (66g total)
100g Sweet Potato, grated
0.5 tsp Olive Oil
50g Avocado, mashed
0.25 cup Nonfat Greek Yogurt (60g)
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Prepare the sweet potato cakes by peeling and grating 100g of sweet potato. Mix with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat and add 0.5 teaspoon of olive oil. Form the grated sweet potato into small patties and cook until each side is golden and crispy, about 3-4 minutes per side.
In a small saucepan, combine the mashed 50g avocado, 0.25 cup nonfat Greek yogurt, and 1 tablespoon lemon juice. Season with salt and pepper, then blend until smooth to create a creamy hollandaise sauce.
Bring a medium pot of water to a gentle simmer. Crack 3 whole eggs and 2 egg whites into small cups and gently slip them into the water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly on a paper towel.
To assemble, place the crispy sweet potato cakes on a plate, top with the poached eggs, and drizzle generously with the avocado hollandaise sauce. Season with additional salt, pepper, or a sprinkle of paprika if desired. Serve immediately.