Creamy Baked Eggs with Golden Hash

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

Creamy Baked Eggs with Golden Hash

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Golden Hash

Sautéed ground turkey and potatoes crisped to a golden brown, topped with eggs baked in a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

495kcal
Protein
51.6g
Fat
24.1g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% lean ground turkey

0.5 cup Yukon gold potato

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 large eggs

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the extra virgin olive oil in a medium oven-safe skillet over medium-high heat.

  • 3

    Add the ground turkey and diced Yukon gold potatoes to the skillet, seasoning them with sea salt, black pepper, garlic powder, and smoked paprika.

  • 4

    Sauté for 8-10 minutes, breaking up the turkey with a spatula, until the turkey is browned and the potatoes are tender and golden.

  • 5

    Stir in the fresh baby spinach and cook for 1 minute until just wilted.

  • 6

    Use a spoon to create two small wells in the turkey and potato hash.

  • 7

    Place 2 tablespoons of non-fat Greek yogurt into each well, then crack one egg directly on top of the yogurt in each well.

  • 8

    Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

  • 9

    Remove from the oven and serve immediately while the yogurt and eggs are warm and velvety.

Creamy Baked Eggs with Golden Hash

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

Creamy Baked Eggs with Golden Hash

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Golden Hash

Sautéed ground turkey and potatoes crisped to a golden brown, topped with eggs baked in a dollop of creamy Greek yogurt for a velvety finish.

NUTRITION

495kcal
Protein
51.6g
Fat
24.1g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% lean ground turkey

0.5 cup Yukon gold potato

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 large eggs

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the extra virgin olive oil in a medium oven-safe skillet over medium-high heat.

  • 3

    Add the ground turkey and diced Yukon gold potatoes to the skillet, seasoning them with sea salt, black pepper, garlic powder, and smoked paprika.

  • 4

    Sauté for 8-10 minutes, breaking up the turkey with a spatula, until the turkey is browned and the potatoes are tender and golden.

  • 5

    Stir in the fresh baby spinach and cook for 1 minute until just wilted.

  • 6

    Use a spoon to create two small wells in the turkey and potato hash.

  • 7

    Place 2 tablespoons of non-fat Greek yogurt into each well, then crack one egg directly on top of the yogurt in each well.

  • 8

    Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

  • 9

    Remove from the oven and serve immediately while the yogurt and eggs are warm and velvety.