NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

2 cups chopped Kale

1/4 small Red Onion

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

5 large Eggs

1 Egg White

Salt (pinch)

Black Pepper (dash)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel (if desired) and dice the sweet potato into small, even cubes. Toss with a drizzle of olive oil, a pinch of salt, and a dash of black pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until crisp and tender, stirring halfway through.

• 4

  While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add a tiny drizzle of olive oil and sauté the finely chopped red onion and minced garlic for 2-3 minutes until translucent.

• 5

  Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper as needed.

• 6

  Once the roasted sweet potato is done, add it to the skillet with kale and onions, gently mixing to combine all the ingredients.

• 7

  Bring a pot of water to a gentle simmer. Crack the eggs and carefully add them one by one into the water to poach. Use a slotted spoon to remove the eggs when the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, poach them in separate small cups before transferring.

• 8

  For added protein, in a small bowl, whisk together the 5 eggs and 1 egg white, then gently pour over the hash in the skillet and allow to set for an additional minute, or serve the poached eggs atop the hash.

• 9

  Plate the sweet potato and kale hash, and top with the perfectly poached eggs. Sprinkle with a dash of black pepper and a pinch more salt if desired, and serve immediately.