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Poached Egg Sweet Potato Breakfast
Easy, nutritious and filling sweet potato breakfast that's Paleo, Gluten Free, Dairy Free and Whole 30.
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 2
Calories 277kcal
- 1 Large Sweet Potato
- 2 Eggs Poached
- 2 Cups Spinach
- 1 Tbsp Olive Oil
- Salt and seasonings to taste
Using a fork, Poke the sweet potato multiple times and then place on a microwave-safe plate.
Cook in the microwave for 3-4 minutes or until tender.
Remove and let cool for 2 minutes before cutting in half long ways.
In a large frying pan using olive oil, cook the spinach until wilted.
Top sweet potato halves with spinach, poached egg and seasons to taste.
Poached Eggs:
I discussed how I poached the eggs in the blog post. Please refer back to that if need be.
Calories: 277kcal | Carbohydrates: 35g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 179mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 27170IU | Vitamin C: 12.5mg | Calcium: 105mg | Iron: 2.6mg