Poached Eggs with Crispy Sweet Potato 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 and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato and Creamy Lemon Dill Sauce

Enjoy a balanced and satisfying meal featuring delicately poached eggs paired with crispy sweet potato wedges, all topped with a tangy and refreshing lemon dill sauce. This dish combines warm, comforting flavors with a vibrant, creamy finish perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
32.2g
Fat
22.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

150g Sweet Potato

1/4 cup Nonfat Plain Greek Yogurt (60g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill

1/2 tsp Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cut the sweet potato into thin wedges or rounds.

  • 2

    Toss the sweet potato pieces with olive oil, salt, and pepper, then arrange them on a baking sheet. Roast for about 20-25 minutes until edges are crispy and golden.

  • 3

    While the sweet potatoes roast, bring a pot of water to a gentle simmer. Crack each egg into a small cup, then gently slide them into the simmering water to poach. Cook for 3-4 minutes for a soft yolk or longer for firmer yolks. Remove with a slotted spoon.

  • 4

    Prepare the sauce by combining the Greek yogurt, lemon juice, chopped dill, and a pinch of salt and pepper in a small bowl. Stir until smooth.

  • 5

    Plate the poached eggs and roasted sweet potato, then drizzle the creamy lemon dill sauce over the eggs. Serve immediately and enjoy.

Poached Eggs with Crispy Sweet Potato 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 and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato and Creamy Lemon Dill Sauce

Enjoy a balanced and satisfying meal featuring delicately poached eggs paired with crispy sweet potato wedges, all topped with a tangy and refreshing lemon dill sauce. This dish combines warm, comforting flavors with a vibrant, creamy finish perfect for any time of day.

NUTRITION

474kcal
Protein
32.2g
Fat
22.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

150g Sweet Potato

1/4 cup Nonfat Plain Greek Yogurt (60g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cut the sweet potato into thin wedges or rounds.

  • 2

    Toss the sweet potato pieces with olive oil, salt, and pepper, then arrange them on a baking sheet. Roast for about 20-25 minutes until edges are crispy and golden.

  • 3

    While the sweet potatoes roast, bring a pot of water to a gentle simmer. Crack each egg into a small cup, then gently slide them into the simmering water to poach. Cook for 3-4 minutes for a soft yolk or longer for firmer yolks. Remove with a slotted spoon.

  • 4

    Prepare the sauce by combining the Greek yogurt, lemon juice, chopped dill, and a pinch of salt and pepper in a small bowl. Stir until smooth.

  • 5

    Plate the poached eggs and roasted sweet potato, then drizzle the creamy lemon dill sauce over the eggs. Serve immediately and enjoy.