Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash

Name: Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 eggs; 1 teaspoon chopped fresh thyme leaves; 4 servings Hot sauce, for serving; 59 milliliters low-sodium chicken broth; 2 teaspoons olive oil; 237 milliliters medium onion, diced (about; 0 teaspoons salt; 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups); 113 grams 1/2 cups cooked diced Herb-Roasted Turkey Breast; 1 teaspoon white vinegar

Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash is a gluten free, dairy free, and whole 30 morn meal. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 7g of fat, and a total of 184 calories. This recipe serves 4. A mixture of pepper, sweet potatoes, vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

In a large nonstick frying pan, heat the oil over moderately high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes.

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Onion

Thyme

Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer.

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Sweet Potato

Potato

Pepper

Whole Turkey

Salt

Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.

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Broth

Egg

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Frying Pan

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.

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Salt And Pepper