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Sweet Potato, Spinach, Farro and Poached Egg Breakfast Bowl

Sweet Potato, Spinach, Farro and Poached Egg Breakfast Bowl

I made a delicious baby kale and farro salad for lunch recently and had some leftover cooked farro to use up. This morning, I decided to make a breakfast bowl with some sauteed sweet potato, shallot, spinach, tomatoes, and farro then topped it with a poached egg. Simple. Healthy. Delicious. I really loved the combination of flavors and textures, and it was a very tasty and filling breakfast bowl.

Sweet Potato, Spinach, Farro and Poached Egg 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 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 medium 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!!!

Sweet Potato, Spinach, Farro and Poached Egg Breakfast Bowl

Sweet Potato, Spinach, Farro and Poached Egg Breakfast Bowl

Sweet Potato, Spinach, Farro and Poached Egg Breakfast Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Servings: 1
Author: Pam - For the Love of Cooking

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 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 medium 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!!!
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7 Comments

  1. Just shows that an egg makes everything better 🙂

  2. So glad to see farro in your recipes. a great Italian grain. Adding the poached egg is brilliant. Looks so good.

  3. 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

  4. 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…)? 🙂