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Sunday, July 25, 2021

Sweet Potato Breakfast Stack

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Sweet Potato Breakfast Stack

This recipe is the perfect go-to breakfast when you want something quick that’s also special. Sweet potato not only adds a great pop of colour but is also a good source of vitamins A and B6, potassium, magnesium, and fibre. In this recipe, if you like, try to keep the egg yolk a little bit runny. When broken open, the yolk cascades over the dish, creating a luscious, creamy sauce.

 

 

Ingredients

2 medium sweet potatoes, unpeeled

2 Tbsp (30 mL) grapeseed oil, divided

1 cup (250 mL) packed baby spinach or other tender greens

2 small avocados, peeled, pitted, and thinly sliced

4 poached or sunny-side-up eggs

2 green onions, trimmed and thinly sliced into rounds

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) harissa paste

Freshly ground black pepper

Directions

Slice sweet potatoes lengthwise into strips about 1/4 in (0.6 cm) thick.

In large frying pan over medium-low, heat roughly 1/2 Tbsp (7 mL) oil. Add half the sweet potato slices and cook, flipping occasionally, until lightly browned and tender, about 5 minutes total. If sweet potato is browning before it has softened, add a couple of tablespoons of water and place lid over frying pan. Let steam for a couple of minutes before continuing to cook with the lid off. Set aside and cook remaining sweet potatoes in another 1/2 Tbsp (7 mL) oil. Divide sweet potatoes among 4 serving plates.

Top sweet potatoes with spinach, avocado slices, an egg, a sprinkle of scallions, and a sprinkle of salt.

In small bowl, whisk together remaining 1 Tbsp (15 mL) oil with harissa paste until well combined. Drizzle a little harissa oil over each serving along with a grind of freshly ground pepper, if desired. Serve immediately.

Serves 4.

 

Tip: Harissa paste, a great pantry staple, is a North African pepper paste that adds depth and heat to dishes. A little goes a long way. If you don’t have it on hand, a good substitute in this recipe would be a sprinkle of smoked paprika.

Each serving contains: 244 calories; 9 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 16 g total carbohydrates (5 g sugars, 5 g fibre); 473 mg sodium

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