I still struggle with making breakfast fun and exciting. Every now and then I'm able to try something new and different that gets me excited about cooking breakfast until my alarm goes off in the morning and after the third snooze, it's a mad dash to get out the door so I don't have enough time to make anything decent. Over the summer, I tried something new. I'll honestly say this is one of those weekend breakfast recipes. Otherwise, you'd have to get up at about 5 in the morning, just to make it. Potatoes take long to cook. Like an hour. The good news is, you can continue your morning routine while they're in the oven.
So how does it taste? The combination of sweet potatoes and a poached egg was amazing! I don't like runny eggs (salmonella is totally a thing guys) so I when I have my egg in the pot, I leave it a little longer to ensure the yolk is fully cooked. I know this is not a traditional poached egg but that's how my like my eggs. Feel free to do it either way if you try this recipe!
- 1 pound sweet potatoes
- 1½ tablespoons olive oil
- 2 cups arugala, kale or spinach
- 4 eggs
- Seasonings to taste
- Optional vinaigrette
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Dice the sweet potatoes.
3. Spread out the sweet potatoes on the baking sheet. Drizzle the olive oil evenly over the vegetables; season with salt and pepper or your favourite seasoning. I used garlic and pepper and cajun seasoning.
4. Roast in the oven until golden brown and tender, 17 to 20 minutes.
6. To serve, divide the sweet potatoes among four bowls; top each with ½ cup arugula, kale or spinach and 1 egg. You can top with your favourite vinaigrette or eat as is. I sprinkled a little Parmesan cheese on mine because cheese makes everything better!