Smoked Salmon 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant dish featuring delicately poached eggs paired with velvety smoked salmon, a crispy sweet potato hash, and a refreshing lemon-dill sauce. Each bite is a balance of rich, savory flavors and bright, tangy accents perfect for any meal of the day.

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NUTRITION

388kcal
Protein
32.1g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon (85g)

2 large Eggs (100g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (5g)

2 tbsp Plain Nonfat Greek Yogurt (28g)

1 tsp Lemon Juice (5g)

1 tbsp Fresh Dill (2g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Dice the sweet potato into small cubes.

  • 2

    Add the olive oil to the skillet and toss in the sweet potato cubes. Cook, stirring occasionally, for about 8-10 minutes until they become crispy on the outside and tender inside. Season with salt and pepper.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs into small cups and gently slide them into the water to poach. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon.

  • 4

    On a plate, arrange the crispy sweet potato hash as a base. Lay the smoked salmon over the hash.

  • 5

    Carefully place the poached eggs on top of the salmon. In a small bowl, mix together the Greek yogurt, lemon juice, fresh dill, a pinch of salt, and pepper to create a creamy sauce.

  • 6

    Drizzle the lemon-dill sauce over the eggs and salmon. Serve immediately and enjoy the harmonious blend of flavors.

Smoked Salmon 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant dish featuring delicately poached eggs paired with velvety smoked salmon, a crispy sweet potato hash, and a refreshing lemon-dill sauce. Each bite is a balance of rich, savory flavors and bright, tangy accents perfect for any meal of the day.

NUTRITION

388kcal
Protein
32.1g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon (85g)

2 large Eggs (100g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (5g)

2 tbsp Plain Nonfat Greek Yogurt (28g)

1 tsp Lemon Juice (5g)

1 tbsp Fresh Dill (2g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Dice the sweet potato into small cubes.

  • 2

    Add the olive oil to the skillet and toss in the sweet potato cubes. Cook, stirring occasionally, for about 8-10 minutes until they become crispy on the outside and tender inside. Season with salt and pepper.

  • 3

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs into small cups and gently slide them into the water to poach. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon.

  • 4

    On a plate, arrange the crispy sweet potato hash as a base. Lay the smoked salmon over the hash.

  • 5

    Carefully place the poached eggs on top of the salmon. In a small bowl, mix together the Greek yogurt, lemon juice, fresh dill, a pinch of salt, and pepper to create a creamy sauce.

  • 6

    Drizzle the lemon-dill sauce over the eggs and salmon. Serve immediately and enjoy the harmonious blend of flavors.