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

Ingredients

• 4 servings pepper black freshly ground
• 4  eggs 
• 1 teaspoon thyme leaves fresh chopped
• 4 servings hot sauce for serving
• 0.3 cup chicken broth low-sodium
• 2 teaspoons olive oil 
• 1 cup onion diced
• 0.3 teaspoon salt 
• 2  sweet potatoes diced cooled peeled for 40 minutes at 400 degrees f, , and ( 3 cups
• 4 ounces herb-roasted turkey breast diced cooked
• 1 teaspoon vinegar white

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

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. Keep warm while poaching the eggs.
6. 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.
7. Divide the hash between 4 plates and top each serving with a poached egg.
8. Serve with hot sauce.