Poached Eggs with Turkey Breast and Sweet Potato Hash (Ellie Krieger)
- Number of Servings: 4
Ingredients
*Eggland's Best Large Egg, 4 serving Olive Oil, 2 1tsp Onions, raw, 1 medium (2-1/2" dia) Sweet potato, 2 sweetpotato, 5" long Thyme, fresh, 1 tsp Salt, .25 tsp Pepper, black, 4 dash *Swanson Natural Goodness Chicken Broth, .25 cup Hot Pepper Sauce, 1 tsp White Vinegar, 1 tsp--for poaching eggs Jennie-O Boneless Turkey Breast (4oz), 3 serving
In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion 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 have formed on bottom of pan. Keep warm while poaching the eggs.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MEHEATHER.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MEHEATHER.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 7.3 g
- Cholesterol: 210.0 mg
- Sodium: 631.4 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.5 g
- Protein: 24.9 g
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