Soft-poached eggs with sweet potato hash browns

Name: Soft-poached eggs with sweet potato hash browns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 300 g sweet potatoes; 6 medium Waitrose British Blacktail Free Range Eggs; 1 tsp dried sage; Spray oil (x 10 sprays); 115 g baby spinach; 1 tsp white wine vinegar

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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Gluten freeVegetarian

Serves4
CourseBreakfast
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

300g sweet potatoes
6 medium Waitrose British Blacktail Free Range Eggs
1 tsp dried sage
Spray oil (x 10 sprays)
115g baby spinach
1 tsp white wine vinegar

Method

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.