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Sweet Potato with Soft-Boiled Egg and Herby Yogurt

Microwaving sweet potatoes slashes the cooking time for this comfy egg dish that works for breakfast, brunch, lunch, or dinner.

Serves 2
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
255 calories per serving


> 2 microwave-ready sweet potatoes
> 2 large eggs
> 1/4 cup nonfat Greek yogurt
> 1/4 cup chopped dill and/or mint
> 2 tsp lemon juice
> 2 tsp chopped capers
> 2 tsp olive oil
> 2 tbsp green onions


Microwave the sweet potatoes according to package directions. Fill a small pot with water and bring it to a simmer. Using a slotted spoon, gently lower the eggs into water. Cook 6 min., then transfer eggs to a bowl of ice water. Let cool until able to handle. Remove eggs from ice water and carefully peel.
Meanwhile, in a medium bowl, combine the yogurt, herbs, lemon juice, capers, and olive oil. Season with salt and pepper.
When potatoes are ready, cut a slit in the top of each. Top each potato with a soft-boiled egg and dollop with yogurt mixture. Sprinkle with the green onions and serve.

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