Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

Savor a vibrant, nutrient-packed meal featuring perfectly poached eggs atop a crispy sweet potato hash, complemented by a refreshingly tangy drizzle of lemon-infused Greek yogurt and a bed of fresh spinach. This versatile dish is a delightful balance of textures and bright flavors that make for a wholesome breakfast, lunch, or dinner option.

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NUTRITION

485kcal
Protein
40.2g
Fat
19.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

2 egg whites (66g total)

1 medium sweet potato (150g, diced)

1 cup fresh spinach (30g)

1/2 cup nonfat Greek yogurt (120g)

1 tsp olive oil (4.5g)

1 tbsp lemon juice (15g)

Salt and pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. In a skillet, heat 1 tsp of olive oil over medium heat and add the sweet potato cubes. Season lightly with salt and pepper and sauté until they become crispy on the outside and tender inside, about 8-10 minutes.

  • 2

    While the hash is cooking, bring a pot of water to a gentle simmer. Crack the eggs into small bowls or ramekins. Carefully slide the eggs into the water for poaching. For extra protein, add 2 additional egg whites into the water as well. Poach until the whites are set but the yolks remain runny, approximately 3-4 minutes. Remove with a slotted spoon and gently blot excess water.

  • 3

    In a small bowl, mix the nonfat Greek yogurt with the lemon juice, and a pinch of salt and pepper to create a light, tangy drizzle.

  • 4

    Plate the crispy sweet potato hash, arrange a bed of fresh spinach on top, and nestle the poached eggs and egg whites over the hash. Drizzle with the lemony Greek yogurt.

  • 5

    Finish with a light sprinkle of salt and pepper if desired, and serve immediately.

Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash, Fresh Spinach, and Lemony Greek Yogurt Drizzle

Savor a vibrant, nutrient-packed meal featuring perfectly poached eggs atop a crispy sweet potato hash, complemented by a refreshingly tangy drizzle of lemon-infused Greek yogurt and a bed of fresh spinach. This versatile dish is a delightful balance of textures and bright flavors that make for a wholesome breakfast, lunch, or dinner option.

NUTRITION

485kcal
Protein
40.2g
Fat
19.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

2 egg whites (66g total)

1 medium sweet potato (150g, diced)

1 cup fresh spinach (30g)

1/2 cup nonfat Greek yogurt (120g)

1 tsp olive oil (4.5g)

1 tbsp lemon juice (15g)

Salt and pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. In a skillet, heat 1 tsp of olive oil over medium heat and add the sweet potato cubes. Season lightly with salt and pepper and sauté until they become crispy on the outside and tender inside, about 8-10 minutes.

  • 2

    While the hash is cooking, bring a pot of water to a gentle simmer. Crack the eggs into small bowls or ramekins. Carefully slide the eggs into the water for poaching. For extra protein, add 2 additional egg whites into the water as well. Poach until the whites are set but the yolks remain runny, approximately 3-4 minutes. Remove with a slotted spoon and gently blot excess water.

  • 3

    In a small bowl, mix the nonfat Greek yogurt with the lemon juice, and a pinch of salt and pepper to create a light, tangy drizzle.

  • 4

    Plate the crispy sweet potato hash, arrange a bed of fresh spinach on top, and nestle the poached eggs and egg whites over the hash. Drizzle with the lemony Greek yogurt.

  • 5

    Finish with a light sprinkle of salt and pepper if desired, and serve immediately.