Poached Eggs with Crispy Sweet Potato Rounds, Lean Turkey Bacon, 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, Lean Turkey Bacon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds, Lean Turkey Bacon, and Creamy Lemon-Dill Sauce

Savor a delightful medley of perfectly poached eggs paired with crunchy sweet potato rounds and lean turkey bacon, all elevated by a silky, tangy lemon-dill sauce. Each bite offers a balance of rich flavors and textures that stand as a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

400kcal
Protein
36.2g
Fat
17g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

100g Sweet Potato

2 slices Lean Turkey Bacon (60g)

1/4 cup Non-fat Plain Greek Yogurt (60g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and slice the sweet potato into ¼-inch rounds. Preheat a non-stick skillet over medium heat and lightly cook the rounds in a small spray of olive oil or a non-stick spray until they become slightly crispy on both sides, about 3-4 minutes per side. Season with a pinch of salt and pepper.

  • 2

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup individually, then gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

  • 3

    In a small bowl, mix the non-fat Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper to create a creamy lemon-dill sauce.

  • 4

    Crisp the lean turkey bacon in a skillet over medium heat for about 2-3 minutes per side until slightly browned and heated through.

  • 5

    Plate by arranging the crispy sweet potato rounds as a base, then top with the poached eggs and turkey bacon strips. Drizzle the lemon-dill sauce over the eggs and garnish with additional dill if desired. Serve immediately.

Poached Eggs with Crispy Sweet Potato Rounds, Lean Turkey Bacon, 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, Lean Turkey Bacon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Rounds, Lean Turkey Bacon, and Creamy Lemon-Dill Sauce

Savor a delightful medley of perfectly poached eggs paired with crunchy sweet potato rounds and lean turkey bacon, all elevated by a silky, tangy lemon-dill sauce. Each bite offers a balance of rich flavors and textures that stand as a versatile meal for breakfast, lunch, or dinner.

NUTRITION

400kcal
Protein
36.2g
Fat
17g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

100g Sweet Potato

2 slices Lean Turkey Bacon (60g)

1/4 cup Non-fat Plain Greek Yogurt (60g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Dill (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and slice the sweet potato into ¼-inch rounds. Preheat a non-stick skillet over medium heat and lightly cook the rounds in a small spray of olive oil or a non-stick spray until they become slightly crispy on both sides, about 3-4 minutes per side. Season with a pinch of salt and pepper.

  • 2

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup individually, then gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

  • 3

    In a small bowl, mix the non-fat Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper to create a creamy lemon-dill sauce.

  • 4

    Crisp the lean turkey bacon in a skillet over medium heat for about 2-3 minutes per side until slightly browned and heated through.

  • 5

    Plate by arranging the crispy sweet potato rounds as a base, then top with the poached eggs and turkey bacon strips. Drizzle the lemon-dill sauce over the eggs and garnish with additional dill if desired. Serve immediately.