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

Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash is a home-style recipe. See this recipe on air Saturday Mar.

Ingredients

• 2 tsp
• 1
• 1 tsp
• 2

Method (preview)

1. 1

   Freshly ground black pepper 1/4 cup low-sodium chicken broth

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the broth, scraping up any brown bits that may have formed on bottom of pan.

6. 6

   Keep warm while poaching the eggs.

7. 7

   Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer.

8. 8

   Break 1 egg into a small bowl and then carefully pour it into the water.

9. 9

   Repeat with the remaining eggs spacing them so they do not touch.

10. 10

    Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes.

11. 11

    With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.

12. 12

    Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

13. 13

    Nutritional Analysis* Per Serving *Calories* 247

14. 14

    Carbohydrates* 17g *Total fat* 9g

15. 15

    Saturated fat* 2g *Protein* 25g

16. 16

    Fiber * 2g *Sodium* 383mg

17. 17

    Prep Time:* 10 minutes

18. 18

    Inactive Prep Time:* 40 minutes

19. 19

    Cook Time:* 15 minutes

20. 20

    Episode#: EK0209