Sweet Potato Breakfast Stacks

Sweet Potato Breakfast Stacks
Sweet Potato Breakfast Stacks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp extra virgin olive oil - divided

  • 1

    medium sized sweet potato - peel and cut into 1/2" thick rounds

  • 1/4

    tsp. table salt - divided

  • 1/4

    tsp. black pepper - divided

  • 2

    tsp. white vinegar

  • 4

    large eggs

  • 1

    minced garlic clove

  • 4

    oz. baby spinach

  • 4

    low fat / low sodium bacon - cooked crisp and broken in half

  • Tabasco sauce - optional

Directions

1 - Heat 1 tbsp. olive oil in a large skillet over medium heat. Add sweet potatoes in a single layer and cook until fork tender and browned on both sides, 3-5 minutes per side. Transfer to a plate and sprinkle with 1/8 tsp each salt and pepper. 2 - Fill a wide saucepan with 3 inches of water. Add vinegar and bring to a boil over high heat. Crack each egg into a small bowl (separately) and gently slide into boiling water. Remove pan from heat, cover and let stand for 3 minutes for a soft yolk or 5 minutes for firm yolks. Using a slotted spoon, remove eggs from pan and place on a plate lined with paper towels. 3 - Heat remaining tbsp oil in skillet over medium heat. Add garlic and cook until fragrant, stirring, for about 30 seconds. Stir in spinach and cook, stirring, until wilted, about 1 minute. Stir in remaining 1/8 tsp each of salt and pepper. 4 - Stack 2 sweet potato rounds and stop evenly with spinach, bacon and poached egg. Top with a dash of hot sauce (optional)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: