Sweet Potato, Spinach, Farro, and Poached Egg Breakfast Bowl
I recently made a delicious baby kale and farro salad for lunch and had some leftover cooked farro, so I made this sweet potato, spinach, farro, and poached egg breakfast bowl this morning for breakfast. Simple. Healthy. Delicious. I loved the combination of flavors and textures, and it was a tasty and filling breakfast bowl.
How to Make a Sweet Potato, Spinach, Farro, and Poached Egg Breakfast Bowl
Place the diced sweet potato in a pot of salted boiling water over medium-high heat. Cook for 8 minutes; drain. Place the drained sweet potatoes on a paper towel to remove any excess water.
While the sweet potatoes are boiling, heat 1 ½ inches of water and 1 teaspoon of white vinegar in another medium-sized saucepan and bring to a simmer.
Heat the olive oil in a cast iron skillet over medium-high heat. Add the sweet potatoes and cook, without stirring for 2 minutes. Toss with a spatula and add the shallot and tomatoes. Cook, stirring occasionally for 3-4 minutes. Add the spinach, farro, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
When the sweet potatoes and veggies are nearly finished sauteing, break 1 egg into a small ramekin. Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes. Remove the egg using a slotted spoon and drain a bit over the pan.
Serve the sweet potato and veggies in a bowl topped with the poached egg. Season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!!!
Equipment
Ingredients
- 3 small sweet potatoes peeled & diced
- 1 tsp white vinegar
- 1 tbsp olive oil
- 1 small shallot diced
- Handful of grape tomatoes
- 2 cups baby spinach
- ¼ cup cooked farro
- 1 clove of garlic minced
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
Instructions
- Place the diced sweet potato in a pot of salted boiling water over medium-high heat.
- Cook for 8 minutes; drain.
- Place the drained sweet potatoes on a paper towel to remove any excess water.
- While the sweet potatoes are boiling, heat 1 ½ inches of water and 1 teaspoon of white vinegar in another medium-sized saucepan and bring to a simmer.
- Heat the olive oil in a cast iron skillet over medium-high heat.
- Add the sweet potatoes and cook, without stirring for 2 minutes.
- Toss with a spatula and add the shallot and tomatoes. Cook, stirring occasionally for 3-4 minutes.
- Add the spinach, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute.
- Remove from the heat and season with sea salt and freshly cracked pepper, to taste.
- When the sweet potatoes and veggies are nearly finished sauteing, break 1 egg into a small ramekin.
- Once the small saucepan of water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
- Quickly and carefully slide the egg into the water. Cover and turn stove off.
- Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes.
- Remove the egg using a slotted spoon and drain a bit over the pan.
- Serve the sweet potato and veggies in a bowl topped with the poached egg.
- Season the egg with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy!!!
This is great for any meal! Off to the supermarket to get some sweet potatoes too.
Just shows that an egg makes everything better 🙂
So glad to see farro in your recipes. a great Italian grain. Adding the poached egg is brilliant. Looks so good.
Sounds good to me, Trouble is our sweet potatoes I grew this year were all over 2 lbs each so I will only use a slice!! Belated Happy New Year. Diane
this looks delicious, fun flavors and so healthy.
i love sweet potatoes with greens, and the farro is a great touch too! plus, come on–who doesn’t swoon at a runny egg (other than guy fieri…)? 🙂
Of course, the best way to make a dish better is to put an egg on it!!