Sweet Potato Breakfast Stacks

By á-2641

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

Preparation

Step 1

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)