It's easy, [relatively] quick, and healthy!
Oh, and it reheats wonderfully for lunch at work. :o)
I found the recipe on Naturally Ella, and although I was a bit unsure about 1) eating poached eggs and 2) actually making them myself (what can I say, I'm a scrambled girl... in many ways). Figured I'd give it a try though! Glad I did. :o)
Here's my spin on her recipe:
Garlic Sweet Potatoes & Dill Eggs
Adapted from Naturally Ella
- 1 medium - large'ish sweet potato
- 2-3 cloves of garlic, or 1-2 T of minced garlic
- <1 T olive oil
- 2 eggs
- dill (dried or fresh)
- Preheat oven to 400*
- Scrub sweet potato and cut into 1/4" slices (yay, no peeling!)
- Mix together sweet potato rounds, olive oil, and garlic so the sweet potato has a nice covering of olive oil and the garlic is spread around.
- Cover sweet potato mix in a foil pouch and cook for 25-30 minutes
- While the potatoes are doing their thing... Bring a pot of water to a good simmer. Crack eggs into simmering (not quite boiling) water and cook for 3-4 minutes, one egg at a time. I used a slotted spoon to remove my eggs from the water.
- When the potatoes are done, pour out your potatoes onto a plate/bowl, and top with the eggs. Sprinkle dill on top to your liking.
Ok, my pictures may not be uber-appetizing... but this is yummy! You'll just have to trust me on this one. This was listed as a breakfast on Erin's blog, but I think it makes for a really good anytime meal! Can you imagine this with a slice of homemade bread on the side?? Oh yum!