Roasted Sweet Potatoes With Poached Eggs And Root Vegetables Food
ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 side dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
SWEET POTATO FRITTERS WITH POACHED EGGS AND AVOCADO
A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!
Provided by Alice Liveing
Categories HarperCollins Sweet Potato/Yam Egg Breakfast Avocado Brunch Dinner Quick and Healthy Healthy Vegetarian Wheat/Gluten-Free Soy Free
Yield Serves 2
Number Of Ingredients 6
Steps:
- Break one egg into a mixing bowl and whisk. Add the sweet potato, one teaspoon of the coconut oil and a good pinch of salt and pepper and mix until completely combined.
- Using your hands, take a handful of the sweet potato mixture and form six palm-sized balls. Place in a hot frying pan with the remaining coconut oil, flattening gently as they cook to make a patty. Cook until golden then transfer to two plates.
- Meanwhile, bring a large, wide pan of water with the cider vinegar to the boil. Turn the heat right down so it is very gently simmering and break the remaining eggs into the water to poach.
- Leave to cook for about 3 minutes before removing with a slotted spoon to drain. Place on top of the sweet potato fritters.
- Finally, cut the avocado into small chunks and assemble over the eggs and fritters.
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