Poached Eggs with Roasted Sweet Potatoes and Honey Mustard Sauce

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People love poached eggs.

There’s something about that tender egg white and creamy yolk that makes a comforting meal.

Poached Eggs with Roasted Sweet Potatoes and Dijon Sauce

Poached Eggs with Roasted Sweet Potatoes and Honey Mustard Sauce

It’s the perfect protein to top a piece toasty bread with a bit of melted butter, but we like to be more creative in our house.

Beet Greens and a Poached Egg

Beet Greens and a Poached Egg


We’ve dressed up a bed of beet greens and leeks with these gifts from your local chickens.

Asparagus, Eggs and Ham with Dijon Sauce

Asparagus, Eggs and Ham with Dijon Sauce

And used them to smother slices of salty ham with roasted asparagus on the side.

Poached Eggs and Roasted Sweet Potatoes

Poached Eggs and Roasted Sweet Potatoes

But we’ve decided these roasted sweet potatoes with poached eggs were definitely a combination made in heaven.

I could have eaten this cookie sheet of roasted potatoes all by myself if left to my own devices, but providing the family with dinner was a necessity, so I restrained myself.

Roasted Sweet Potatoes

Roasted Sweet Potatoes

Poached Eggs and Roasted Sweet Potatoes with Honey Mustard Sauce

Poached Eggs and Roasted Sweet Potatoes with Honey Mustard Sauce

Those nutty roasted sweet potatoes made a delectable bed for our gently poached eggs, especially after they were drizzled with an easy honey mustard sauce.

You say you don’t know how to poach an egg? Check out this tutorial from Smitten Kitchen. She’ll get you started.

Have a good week everyone!

Poached Eggs and Roasted Sweet Potatoes with Honey Mustard Sauce

Serving Size: 4

Ingredients

  • 8 cups sweet potatoes, cubed
  • ½ tablespoon olive oil
  • 2 tablespoon thyme, minced
  • salt and pepper
  • 4 tablespoons low fat sour cream
  • 1 teaspoon stone ground mustard
  • ½ teaspoon honey
  • 2 tablespoon low fat milk
  • 4 large eggs
  • 4 tablespoons tomatoes, finely chopped
  • 4 tablespoons chives or green onion, sliced

Instructions

  1. Preheat the oven to 450 degrees, and line a cookie sheet with foil or parchment paper sprayed with cooking spray.
  2. Toss sweet potatoes with olive oil and thyme, then lightly sprinkle with salt and pepper.
  3. Roast potatoes for 20 - 30 minutes, stirring once, until vegetables are just tender.
  4. In a small bowl mix sour cream, mustard, honey and milk.
  5. Heat a small skillet over medium high with 2 inches of water and 1 tablespoon of white vinegar. Bring to a boil, the reduce heat to medium low to create a low simmer.
  6. Crack one egg into a bowl, then slide into the water. Crack the remaining eggs one at a time and repeat the process.
  7. Allow eggs to lightly poach until your desired doneness.
  8. Fill a bowl with roasted potatoes, then top with the poached egg, sauce, tomatoes and onion.

Notes

Calories: 479kcal Weight Watchers PointsPlus 12 Saturated fatty acids: 3.30g Monounsaturated fatty acids: 3.85g Polyunsaturated fatty acids: 1.57g Total fat: 8.72g Calories from fat: 78 Cholesterol: 214mg Carbohydrate, by difference: 87.07g Total dietary fiber: 12.94g Protein: 12.53g

http://motherrimmy.com/poached-eggs-and-roasted-sweet-potatoes-with-honey-mustard-sauce-recipe/


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Comments

    • says

      My husband loves poached eggs. I was completely surprised when I topped beet greens with a poached egg. Greens aren’t his thing, but the egg took them over the top. :)

    • says

      The problem with roasted sweet potatoes and yams is that I could eat the whole cookie sheet by myself. At that point, they aren’t too calorie friendly. :)

  1. says

    Yes, I love poached eggs, and the combination with roasted sweet potatoes sounds delicious…yum!
    I love the picture of the perfect egg yolk.
    Hope you are having a lovely week Kristi :)

  2. says

    Mmm, I love poached eggs on kale with a good swath of sriracha, so your beet greens shot is right up my street. And sweet potatoes with poachies (as we call them)? Well that sounds fab. Have a great day my friend x

  3. says

    I’m with you, I could eat the whole cookie sheet of sweet potatoes in one sitting also. Thank you for the sharing the link on how to poach an egg. I will try that technique. Making the whirlpool with the water sounds like fun :)

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