This breakfast recipe is perfect for a healthy weekend breakfast that feels indulgent. The sweet potato hashbrowns are perfectly light and fluffy on the inside and crispy on the outside, all married together with a soft poached egg.
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Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.
Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 4 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.
Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.
Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.
Typical values per serving when made using specific products in recipe
Energy | 896kJ/ 214kcals |
|---|---|
Fat | 10.9g |
Saturated Fat | 2.9g |
Carbohydrates | 16.6g |
Sugars | 4.8g |
Fibre | 2.5g |
Protein | 12.4g |
Salt | 0.5g |
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