Poached Eggs Baked Sweet Potato Kale
Ingredients
Baked Sweet Potato
- 2.5-3 cups sweet potatoes, diced
- 1 tablespoon olive oil
- ¼ teaspoon salt, use more according to you liking
- ¼ teaspoon honey
- ¼ teaspoon garlic powder
- black pepper
- ⅛ teaspoon coriander, optional
Saute Kale
- 1 bunch fresh kale, chopped
- 1 tablespoon olive oil
- 2 cloves garlic
- 10 whole small plum tomatoes, halves
- ½ medium red onion, diced
- salt/pepper, to taste
Poached eggs
- 2-3 eggs
- salt
- 1 teaspoon white vinegar
- black pepper/lemon pepper
Instructions
Baked Sweet Potato
- 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.
Poached Eggs
- 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.
To serve
- Place sweet potatoes on the bottom of the plate, layer with kale and poached egg.
- Serve with black pepper/lemon pepper.
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