Poached Eggs with Turkey Breast and Sweet Potato Hash (Ellie Krieger)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

Number of Servings: 4


    *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.

TAGS:  Poultry |