Poached Eggs W/ Herb-roasted Turkey Breast And Sweet Potato Hash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 medium onion, diced (about 1 cup)
• 1 teaspoon chopped fresh thyme leave
• 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
• fresh ground black pepper
• 1/4 cup low sodium chicken broth
• 1 teaspoon vinegar
• 4 eggs
• hot sauce, for serving

Recipe

• 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.
• 2 add the broth, scraping up any brown bits that may have formed on bottom of pan. keep warm while poaching the eggs.
• 3 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.
• 4 divide the hash between 4 plates and top each serving with a poached egg. serve with hot sauce.