Egg and Sweet Potato Stack
Wanting a more fulfilling breakfast? Try this gorgeous gluten free, dairy free recipe from the Bestow Within I Recipe Book.
1 large kumara
1 dozen cherry tomatoes
2 large handfuls spinach
2 medium red onions
1 tablespoon of apple
Coconut oil to cook
Olive oil (optional)
Himalayan or sea salt & pepper
Fresh herbs such as basil, thyme, parsley, oregano, chopped
Preheat oven to 200°C. Slice kumara into 6mm round discs. Coat with a little oil, place in a single layer on a baking tray. Bake for 30 minutes or until golden and cooked through. Halfway through the roasting time wash and slice the tomatoes in half. Place on a second baking tray with the sliced onion, and roast in the oven for 15 minutes or so, until soft. Keep in the oven until ready to serve.
Once the onions, kumara and tomatoes have all finished cooking, bring two pots of water to the boil, one for the spinach and one for the poached eggs.
Add the vinegar to the pot for the eggs. Wash the spinach and add to the other pot, wilt and strain.
When the poached egg water is boiling, stir with a spoon in a circular motion and drop in each egg, one at a time to poach.
Create your stacks by layering 3 – 4 kumara slices, then some wilted spinach, a few roasted tomatoes, the onion rings and top with the poached egg. Add some extra roasted tomatoes around the base of the plate, drizzle with a little olive oil and grind salt and pepper over your stack, sprinkle with fresh herbs. Serve.
High in protein, this breakfast will sustain you through the morning. Kumara is also one of the most nutritious of all vegetables. It is a good source of antioxidants, protecting your skin from ageing.