Quick poached eggs with sweet potato hash browns

An excellent weekend breakfast that can be used pre or post workout


COOK TIME - 12 minutes



    • 1 medium sweet potato
    • 3 medium Free Range Eggs
    • 1 tsp dried sage Spray oil (x 10 sprays)
    • 115g pack baby spinach
    • 1 tsp white wine vinegar
    • 100g cherry tomatoes


    1. Peel and coarsely grate the sweet potatoes. Beat one of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.

    2. Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 2 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.

    3. Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack the 2 remaining eggs into a bowl, then slide into the water. Simmer very gently for 3-4 minutes, then remove with a slotted spoon.

    4. Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.

    Energy 350 kcals

    Fat - 14g

    Carbohydrate - 33g

    Protein - 23g