Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 medium onion, diced (about 1 cup) |
1 teaspoon chopped fresh thyme leaves |
2 sweet potatoes, baked for 40 minutes at 400 degrees f, cooled, peeled and diced (about 3 cups) |
1 1/2 cups cooked diced herb-roasted turkey breast (4 ounces) |
1/4 teaspoon salt |
freshly ground black pepper |
1/4 cup low-sodium chicken broth |
1 teaspoon white vinegar |
4 eggs |
hot sauce, for serving |
Directions:
1. 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.
2. 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.
3. Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
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