Sweet Potato, Spinach, Farro, and Poached Egg Breakfast Bowl
Servings 1
Equipment
- Cast Iron Skillet
- Small Saucepan
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!!!