YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Sweet Potato Hash and Creamy Avocado Sauce
Enjoy a vibrant combination of perfectly poached eggs nestled atop crispy sweet potato hash, complemented by a luscious, creamy avocado sauce and savory turkey sausage. This dish balances vibrant flavors and textures—from tender eggs and crispy vegetables to a smooth, rich sauce—while providing a satisfying, nutrient-dense meal.
INGREDIENTS
4 large Eggs
1 medium Sweet Potato
1/4 Avocado
2 ounces Turkey Sausage
1 tsp Olive Oil
1/4 Red Onion
1/4 Red Bell Pepper
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Dice the sweet potato into small cubes, and finely chop the red onion and red bell pepper.
Sauté the sweet potato cubes with the chopped vegetables until they begin to soften and become crisp on the edges, about 8-10 minutes. Season with salt and pepper.
In a separate small pan, warm the turkey sausage slices over medium heat until lightly browned.
Fill a saucepan with water, add a splash of vinegar (optional for poaching), and bring it to a simmer. Crack each egg into a small bowl and gently slide them into the water one at a time, cooking until the whites are set but the yolks remain runny, about 3-4 minutes.
In a blender or bowl, mash the avocado with a pinch of salt and pepper to create a creamy sauce.
Assemble the dish by plating the crispy sweet potato hash, topping it with the poached eggs, arranging the turkey sausage alongside, and drizzling the creamy avocado sauce over the top.
Garnish with extra pepper if desired, and serve immediately.