Saturday, February 23, 2013

Poached Eggs on Sweet Potato Nests

     This is a quick breakfast recipe that I got off of Donna Hay's Website.  She is an awesome Australian food editor and cookbook author.  I made some adjustments to the recipe but overall it is the same thing.  This was super tasty for my lovely brunch I made on this chilly Saturday morning.  If you haven't tried poached eggs they are fun to make.  Plus being poached they give a different feel to your standard boring eggs in the morning.  

mmmmm... yolk.
Healthy Tidbits:  High in Iron, Phosphorus, Riboflavin, Selenium, Vitamin A&C, and protein.
Servings:  2  Size:  2 eggs, 6 asparagus spears, 2 sweet potato nests  Calories:  225  Fat:  9.1g  Carbs:  20.8g  Fiber:  5.4g  Protein:  17.5g  Sugar:  8.4g  Sodium:  174mg

  • 4 eggs
  • 12 asparagus spears
  • 1 sweet potato
  • 1/2 onion
  • 1 egg white
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • pepper and salt to taste

Get Cooking:

Sweet potato nests: Mix grated sweet potato and grated onion with rosemary, thyme and 1 egg white, Pic 1.  Scoop out four nests onto parchment paper on a baking sheet.  Flatten and shape and bake at 400 for 15 minutes until brown and crispy edges.
Asparagus:  Washa and remove ends and sprinkle with pepper and salt roast in oven at 400 for 8 minutes.  
Poached Eggs:  this is a great tutorial on how to poach eggs over on Smitten Kitchen.

Layer and serve hot! Yum, Yum!

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