Poached Eggs with Herb-Roasted Turkey Breast Sweet Potato Hash

2 tsps olive oil
1 medium onion, diced, about 1 cup
1 tsp chopped fresh thyme leaves
2 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 salt
Fresh ground pepper
1/4 cup low-sodium chicken broth
1 tsp white vinegar
4 eggs
hot 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.