Here’s a delicious, meant-to-be pairing. Perfect for wintertime. I love using a small cast iron skillet when I make this for my own personal, special breakfast. You can choose whether to poach the eggs to place on top, or to bake them on top of the hash. Also delicious drizzled over this meal is my favorite ever Chipotle Lime Sauce.
- 1 small sweet potato cubed or sliced into 1/4” thick medallions
- 2 handfuls chopped kale or other dark greens
- 2 eggs poached or baked (see directions)
- Pinch of garlic powder
- Pinch of cumin
- Sea salt and black pepper to taste
- Sprinkle of fresh Italian herbs, to garnish basil, cilantro, chives, thyme, oregano, etc.
Roast the Sweet Potatoes
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Toss the sweet potatoes in a tiny bit of cooking oil (optional) and the seasonings. Bake for 20 minutes, until softened but not fully fork tender.
Baking the Eggs
- Reduce the oven temperature to 375° F. Toss the sweet potatoes and raw shredded kale together in the skillet, and create two wells for the eggs. Carefully crack the eggs into them, and bake 10-12 minutes, or until the eggs are cooked to your liking. Season with salt and pepper.
Poaching the Eggs
- If poaching the eggs, continue roasting the sweet potato until done to your liking.
- Sauté the greens for just a few minutes in a skillet over medium heat, to warm and soften. Add a light splash of olive oil and a sprinkle of salt and pepper.
- Poach the eggs by stirring the boiling water in the pot with a large spoon and making a little whirlpool. This will keep the egg together. Crack the eggs gently into the whirlpool and turn heat down to a low simmer. Start a timer. Remove the eggs with a slotted spoon after 3.5 minutes for a perfectly runny yolk.