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poached eggs baked sweet potato kale

Poached Eggs Baked Sweet Potato Kale

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American


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
  • 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


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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