YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Sweet Potato Hash and Lemon-Dill Yogurt Sauce
Enjoy this wholesome dish featuring perfectly poached eggs paired with a crispy sweet potato hash, all crowned with a refreshing lemon-dill yogurt sauce. The balance of creamy, tangy sauce with the savory eggs and slightly sweet, crunchy hash creates a taste sensation that is both nourishing and satisfying.
INGREDIENTS
3 Large Whole Eggs
2 Egg Whites
1 Medium Sweet Potato
1 tsp Extra Virgin Olive Oil
1/2 cup Nonfat Greek Yogurt
1/2 Lemon
1 tbsp Fresh Dill
Salt (pinch)
Black Pepper (pinch)
PREPARATION
Peel and dice the sweet potato into small, even cubes. Rinse under cold water and pat dry.
Heat the olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes, season with a pinch of salt and black pepper, and cook, stirring occasionally, until the edges are crispy and the potatoes are tender (about 10-12 minutes).
While the hash cooks, fill a medium saucepan with water and bring to a gentle simmer. Crack the eggs and egg whites into individual small bowls.
Gently slide the eggs into the simmering water and poach them until the whites are set and the yolks are still soft (about 3-4 minutes). Remove with a slotted spoon and set aside on a paper towel-lined plate.
In a small bowl, combine the nonfat Greek yogurt, juice and zest from half a lemon, and the chopped fresh dill. Mix well and season lightly with salt and pepper to create the lemon-dill yogurt sauce.
Plate a generous portion of the crispy sweet potato hash. Arrange the poached eggs on top of the hash and drizzle the lemon-dill yogurt sauce over the eggs.
Serve immediately and enjoy a balanced meal that's rich in flavor and protein.