Eggs they’re not just for breakfast anymore! This recipe takes advantage of the latest nutritional trend sweet potato toast. Sweet potatoes are rich in nutrients, including beta-carotene, and are a healthy source of carbs for fueling an active lifestyle. Here we’ve topped it with a deliciously nutritious mix of spinach, tomatoes, and onions with a poached egg for just a little bit of indulgence. Serve this for an elegant breakfast-for-dinner.
Serving Size: 1 toast + ⅓ c. of spinach mixture + 1 poached egg
Number of Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
I medium sweet potato, cut into flat slices
1 tbsp. extra-virgin olive oil
1 large yellow onion, sliced
4 c. baby spinach
2 cloves garlic, whole
10 cherry tomatoes, halved
4 large eggs, poached
Salt and pepper, to taste
Optional: Fresh shaved Parmesan cheese
Prepare sweet potato toast by cooking in a conventional toaster or toaster oven (toaster oven recommended) until tender enough to be pierced with a fork. Set aside.
Set a skillet over medium heat and allow it to get hot. Add olive oil and swirl it around the pan.
Add onion and sauté 1-2 minutes, until softened. Then add spinach, garlic, and cherry tomatoes. Cook until spinach is wilted but not fully cooked. Remove from heat.
Fill another skillet halfway with water + 1 tbsp. white vinegar. Allow mixture to come to a simmer.
Crack four eggs into four separate ramekins or bowls (or you can simply use one or two and crack one egg into them at a time). Gently submerge ramekins into simmering water to release the eggs. When all four eggs are in the water, cover the skillet and allow to cook 1-2 minutes or until egg is cooked and yolk is covered in white.
Use a slotted spoon to remove eggs and transfer to a paper towel.
Plate the dish by placing a piece of sweet potato toast on a plate, topping it with the spinach mixture, and finally a poached egg.
Garnish with fresh shaved Parmesan cheese, if desired.