Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

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

Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

A vibrant, nutrient-packed dish featuring crispy sweet potato rounds topped with perfectly poached eggs, silky smoked salmon, and a tangy lemon-dill yogurt sauce. Each bite offers a delightful mix of textures and bright flavors, making it a versatile meal for any time of day.

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NUTRITION

338kcal
Protein
26.4g
Fat
13.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 Large Eggs (poached)

3 ounces Smoked Salmon

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Lemon Juice

1/2 teaspoon Dried Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and slice the sweet potato into 1/4-inch rounds. Lay the rounds on a baking sheet lined with parchment paper.

  • 2

    Lightly brush the sweet potato rounds with olive oil and season with a pinch of salt and pepper. Bake for 20-25 minutes until they are crispy on the edges and tender inside.

  • 3

    Meanwhile, fill a saucepan with water and bring it to a gentle simmer. Crack the eggs one at a time into a small bowl and carefully slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel.

  • 4

    In a small bowl, mix the Greek yogurt, lemon juice, dried dill, and a pinch of salt and pepper to form the light lemon-dill sauce.

  • 5

    To plate, arrange the crispy sweet potato rounds on a plate. Top with the poached eggs and drape the smoked salmon over the rounds. Drizzle lightly with the lemon-dill sauce and finish with an extra grind of pepper if desired.

Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

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

Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Rounds with Poached Eggs, Smoked Salmon, and Light Lemon-Dill Sauce

A vibrant, nutrient-packed dish featuring crispy sweet potato rounds topped with perfectly poached eggs, silky smoked salmon, and a tangy lemon-dill yogurt sauce. Each bite offers a delightful mix of textures and bright flavors, making it a versatile meal for any time of day.

NUTRITION

338kcal
Protein
26.4g
Fat
13.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 Large Eggs (poached)

3 ounces Smoked Salmon

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Lemon Juice

1/2 teaspoon Dried Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and slice the sweet potato into 1/4-inch rounds. Lay the rounds on a baking sheet lined with parchment paper.

  • 2

    Lightly brush the sweet potato rounds with olive oil and season with a pinch of salt and pepper. Bake for 20-25 minutes until they are crispy on the edges and tender inside.

  • 3

    Meanwhile, fill a saucepan with water and bring it to a gentle simmer. Crack the eggs one at a time into a small bowl and carefully slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel.

  • 4

    In a small bowl, mix the Greek yogurt, lemon juice, dried dill, and a pinch of salt and pepper to form the light lemon-dill sauce.

  • 5

    To plate, arrange the crispy sweet potato rounds on a plate. Top with the poached eggs and drape the smoked salmon over the rounds. Drizzle lightly with the lemon-dill sauce and finish with an extra grind of pepper if desired.