HelloOoOOo, Class. (OK. I stole that quote from Pearl.)
Today, I’m going to teach you how to make the best breakfast (or lunch. Or dinner–we love breakfast for dinner in our house.)
I made this for Adam and Matt (my bro-in-law to-be) on the morning before Adam’s bachelor party. (I just knew they’d need a lot of nutrition.) Matt said that it HIT THE SPOT. Adam declared it the best breakfast he’d ever had. (He once also declared this recipe here as the best dessert he’s ever had.) I must be the best wife he’s ever had!!!
Behold. Crispy kale & sweet potato hash topped with two poached eggs.
I love a good poached egg.
Peel your sweet potatoes.
Meanwhile, heat some coconut oil over medium heat in your pan.
Next–spiralize! Oh. By the way, I own two different spiralizers. I use the one pictured here for potatoes and carrot ribbons and such and the one seen in this post here for zucchini noodles. (Adam says I have every kitchen gadget in the world. I’m beginning to think he’s right….)
Add your potatoes to the pan. Salt and pepper (freshly cracked, okay?)
Be sure to mix around in the pan to get all of the coconut oil evenly distributed.
Once the potatoes are soft, add a literal mountain of kale. It reduces down when it cooks!
While the potatoes and kale are cooking, fill a stockpot a quarter of the way full and bring to a simmer. You’re gonna poach your eggs!
Behold. Another kitchen gadget: the Poach Pod.
Place the poach pods into the simmering water. Spray with cooking spray, and drop in your eggs!
Cover. (Make sure your water still simmers–you don’t want too powerful of a boil!)
Once the eggs are opaque and the whites are set, they’re done! I like a soft middle for this recipe. Remove from the water using a slotted spoon. Drain any water that may have accumulated on top of the egg via those little holes in the poach pod!
The egg should then slide right out, or you may need to loosen from the sides of the poach pods with a butter knife.
Place your kale and sweet potato hash onto a plate, top with poached eggs, and season with salt and pepper.
PS: Matt–are you sooo pumped about your first mention on HypeGirl Herself!?