Turkey Bacon and Eggs with Sweet Potato and Fennel Hash

Turkey Bacon and Eggs with Sweet Potato and Fennel Hash

  • 8 slices
  • 1
    medium bulb fennel, with fronds
  • 2 tbsp (30 mL)
    olive oil
  • 1
    onion, chopped
  • 1
    large sweet potato, diced
  • 1/2 tsp (2 mL)
    each salt and pepper
  • 4
    poached eggs
  1. Cook Lilydale® Turkey Bacon according to package directions. Remove fronds from fennel bulb, chop and reserve. Chop fennel.
  2. Heat oil in large skillet set over medium heat; sauté onion and fennel for about 5 minutes or until softened. Add sweet potato; sprinkle salt and pepper over top. Sauté for 12 to 15 minutes or until sweet potato is tender and golden; spoon onto plates. Top each with two slices of Lilydale® Turkey Bacon and poached egg. Garnish with reserved fennel fronds.

To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

Recipe Overview


PREP TIME: 20 minutes

COOK TIME: 25 minutes

TOTAL TIME: 45 minutes

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