504 - 504Shares
This Poached Eggs with Baked Sweet Potatoes and Kale breakfast recipe is so tasty and filling. It’s also made of healthy ingredients, fresh vegetables, high protein eggs and great carbs in the sweet potatoes. This could make a nice breakfast meal or brunch on special days. It requires several steps which may look difficult but are actually quick and simple, even on hectic mornings. I start baking the sweet potatoes right before I go to shower. Once I finish my shower and put my make up on, I remove the potatoes from the oven and start cooking the Kale and poached eggs on the pan. The result is fantastic! A tasty and healthy breakfast meal that really fills you up and gives energy you need to start your morning!
I learned the easy way to make poached eggs from one of my favorite celebrity chef, Alton Brown.
- 2.5-3 cups sweet potatoes diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt use more according to you liking
- 1/4 teaspoon honey
- 1/4 teaspoon garlic powder
- black pepper
- 1/8 teaspoon coriander optional
- 1 bunch fresh kale chopped
- 1 tablespoon olive oil
- 2 cloves garlic
- 10 whole small plum tomatoes halves
- 1/2 medium red onion diced
- salt/pepper to taste
- 2-3 eggs
- salt
- 1 teaspoon white vinegar
- black pepper/lemon pepper
Preheat the oven to 375 degrees.
Place diced potatoes on a baking sheet, add olive oil, salt, honey, garlic powder, black pepper, coriander and mix well.
Bake for about 12-15 minutes or until cooked.
Meanwhile, heat the olive oil in a large saute pan over medium high heat.
Add the red onion and cook until soft . Add the garlic and cook for about 30 seconds.
Turn the heat up to high, add kale and tomatoes.
Cover and cook for about 3 minutes.
Remove from the heat. Set aside.
Heat the water and vinegar, bring to simmer.
Crack one large egg into a small cup.
Use a spoon to stir the water in one direction.
Carefully add the egg into the center of the whirlpool water. Keep swirling water to prevent the white from spreading out in the pan.
Turn off the heat, cover the pan and let it poach for about 4-5 minutes or until the egg whites are firm yet yolk is still runny.
Place sweet potatoes on the bottom of the plate, layer with kale and poached egg.
Serve with black pepper/lemon pepper.
504 - 504Shares
