Poached Eggs W/ Herb-Roasted Turkey Breast and Sweet Potato Hash

• 2 teaspoons olive oil
• 1 medium onion, diced (about 1 cup)
• 1 teaspoon chopped fresh thyme leave
• 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
• 1 12 cups cooked diced herb-roasted turkey breast (4 ounces)
• 14 teaspoon salt
• fresh ground black pepper
• 14 cup low sodium chicken broth
• 1 teaspoon white vinegar
• 4 eggs
• hot sauce, for serving

1. In a large nonstick frying pan, heat the oil over moderately high heat.
2. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes.
3. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer.
4. Add the broth, scraping up any brown bits that may have formed on bottom of pan.
5. 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.
7. Break 1 egg into a small bowl and then carefully pour it into the water.
8. Repeat with the remaining eggs spacing them so they do not touch.
9. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes.
10. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
11. Divide the hash between 4 plates and top each serving with a poached egg.
12. Serve with hot sauce.

olive oil, onion, thyme, sweet potatoes, turkey, salt, fresh ground black pepper, chicken broth, white vinegar, eggs, hot sauce

Taken from www.food.com/recipe/poached-eggs-w-herb-roasted-turkey-breast-and-sweet-potato-hash-248750 (may not work)