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

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
2 tsp olive oil
4 eggs
1 tsp white vinegar
65ml low-sodium chicken stock
Freshly ground black pepper
1/4 tsp salt
120g cooked diced herb-roasted turkey breast
2 sweet potatoes, baked for 40 minutes at 200°C/ gas mark 7, cooled, peeled and diced
1 tsp chopped fresh thyme leaves
1 medium onion, diced
Hot sauce, for serving
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.

Fill a saute pan with 3cms of water and the vinegar and bring to a simmer. Break one 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.

Divide the hash between four plates and top each serving with a poached egg.

Serve with hot sauce.

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