Poached Eggs with Herb-Roasted Turkey Breast Sweet Potato Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsps olive oil1 medium onion, diced, about 1 cup1 tsp chopped fresh thyme leaves2 sweet potatoes, baked for 40 minutes at 400. Cool and dice, about 3 cups.1 1/2 cups of cooked diced Herb-Roasted Turkey Breast, about 4 oz.1/4 tsp saltFresh ground pepper1/4 cup low-sodium chicken broth1 tsp white vinegar4 eggshot sauce, for serving, optional
In a large nonstick frying pan, heat the oil over moderately high heat. Add the onions and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may havehormed on bottom of pan. Keep warm while poaching eggs.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break one egg in a small bowl and then carefully four it into the water. Repeat with remaining eggs spacing them so they do not touch. Poach at a gentle simmer untile the whites are firm but the yolks are still runny, about 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divid the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce if desired.
Serving Size: 1/4 of the hash with one poached egg
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break one egg in a small bowl and then carefully four it into the water. Repeat with remaining eggs spacing them so they do not touch. Poach at a gentle simmer untile the whites are firm but the yolks are still runny, about 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divid the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce if desired.
Serving Size: 1/4 of the hash with one poached egg
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 232.3
- Total Fat: 8.6 g
- Cholesterol: 245.3 mg
- Sodium: 169.0 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 3.7 g
- Protein: 9.2 g
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