YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Golden Hash
Sautéed golden potato hash and lean turkey topped with velvety baked eggs and a dollop of Greek yogurt for a satisfying, protein-rich meal.
INGREDIENTS
3 large Eggs
0.5 cup Non-fat Greek yogurt
2 oz 93% lean ground turkey
0.5 cup Diced Yukon gold potato
1 cup Fresh baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
Add the diced potatoes and ground turkey to the skillet, cooking until the turkey is browned and the potatoes are golden and tender.
Stir in the fresh baby spinach and cook for about 1 minute until the leaves are just wilted.
Season the hash mixture evenly with the sea salt, black pepper, and garlic powder.
Using a spoon, create three small wells in the hash and carefully crack one egg into each opening.
Dollop the Greek yogurt in small spoonfuls around the eggs to create a creamy base as it bakes.
Place the skillet in the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Garnish with freshly chopped chives and serve immediately.