Poached Eggs With Herb-Roasted Turkey Breast And Sweet Potato Hash
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
46
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large nonstick frying pan, heat the oil over moderately high heat
3
Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes
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
Add the broth, scraping up any brown bits that may have formed on bottom of pan
6
Keep warm while poaching the eggs
7
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer
8
Break 1 egg into a small bowl and then carefully pour it into the water
9
Repeat with the remaining eggs spacing them so they do not touch
10
Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes
11
With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper
12
Divide the hash between 4 plates and top each serving with a poached egg
13
Serve with hot sauce