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Roasted Sweet Potatoes, Poached Eggs, & Avocado

Start your day off with a hearty breakfast that will keep you satisfied and provide essential nutrients to your body.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Paleo, Vegetarian
Servings: 4 people
Calories: 262kcal
Author: Rowena Dumlao-Giardina

Ingredients

  • 1 1/2 pounds sweet potatoes peeled and diced
  • 4 rosemary twigs fresh, needles only
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 avocado peeled and sliced
  • 4 eggs
  • 1 tablespoon vinegar
US Customary - Metric

Instructions

  • Preheat oven to 395 degrees F.
  • In a large baking pan, mix the sweet potatoes, rosemary, extra virgin olive oil, salt and pepper.
  • In the middle rack of the oven, bake the sweet potatoes for 30 minutes or until they are toasted.
  • Meanwhile, while baking, bring a medium pot of water to a boil. When the water boils, add the vinegar then poach the eggs between 4 - 6 minutes, depending on how cooked you want them.
  • Arrange the sweet potatoes, eggs and avocados in the serving plate.

Nutrition

Serving: 0.25of recipe | Calories: 262kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 186mg | Fiber: 6g | Sugar: 3g |
SmartPoints (Freestyle): 9