Poached Eggs with Crispy Sweet Potato Hash 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 Hash and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Lemon Dill Sauce

Enjoy a bright and savory meal featuring delicately poached eggs atop a crispy sweet potato hash, elevated by a tangy creamy lemon dill sauce. This dish offers a satisfying mix of textures—from the soft, luscious eggs to the crisp, roasted sweet potatoes—balanced with a refreshing citrus-herb sauce that accentuates the dish's warm, wholesome flavors.

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NUTRITION

265kcal
Protein
13.8g
Fat
14.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1 Medium Sweet Potato (approx. 150g)

2 Turkey Sausage Links

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes for an even, crispy hash.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 3

    While the sweet potatoes are roasting, bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently poach them in the simmering water for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a paper towel to drain.

  • 4

    In a small bowl, whisk together lemon juice, chopped dill, a pinch of salt and pepper to create the creamy lemon dill sauce.

  • 5

    Sauté the turkey sausage links in a skillet over medium heat for about 3-4 minutes on each side until nicely browned. Once cooked, slice them into bite-sized pieces.

  • 6

    To assemble, plate a generous portion of the crispy sweet potato hash, top with sliced turkey sausage, and carefully place the poached eggs on top. Drizzle the lemon dill sauce over the eggs and serve immediately.

Poached Eggs with Crispy Sweet Potato Hash 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 Hash and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Hash and Creamy Lemon Dill Sauce

Enjoy a bright and savory meal featuring delicately poached eggs atop a crispy sweet potato hash, elevated by a tangy creamy lemon dill sauce. This dish offers a satisfying mix of textures—from the soft, luscious eggs to the crisp, roasted sweet potatoes—balanced with a refreshing citrus-herb sauce that accentuates the dish's warm, wholesome flavors.

NUTRITION

265kcal
Protein
13.8g
Fat
14.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1 Medium Sweet Potato (approx. 150g)

2 Turkey Sausage Links

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes for an even, crispy hash.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 3

    While the sweet potatoes are roasting, bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently poach them in the simmering water for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a paper towel to drain.

  • 4

    In a small bowl, whisk together lemon juice, chopped dill, a pinch of salt and pepper to create the creamy lemon dill sauce.

  • 5

    Sauté the turkey sausage links in a skillet over medium heat for about 3-4 minutes on each side until nicely browned. Once cooked, slice them into bite-sized pieces.

  • 6

    To assemble, plate a generous portion of the crispy sweet potato hash, top with sliced turkey sausage, and carefully place the poached eggs on top. Drizzle the lemon dill sauce over the eggs and serve immediately.