Eggs & Sweet Potato Breakfast Bowl
This savory breakfast bowl has sauteed kale and sweet potatoes, topped with sliced avocado and a jammy soft-boiled egg.
- 1 large eggs
- 1 tablespoon olive oil (divided)
- 1 small sweet potato (diced)
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 garlic clove (minced)
- 3 cups kale leaves
- ⅛ teaspoon crushed red pepper
- ¼ avocado (sliced)
- Place the egg in a small saucepan and cover it completely with cool water. Bring the water to a boil, uncovered. Turn off the heat, cover the pan, and cook the egg until soft-boiled, 5 minutes. Transfer the cooked egg to ice water to cool completely before peeling.
- Meanwhile, heat 1 ½ teaspoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the kale and use tongs to toss it with the olive oil and garlic. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper, and cook until slightly wilted but still crisp, about 2 minutes. Transfer the kale to a bowl.
- In the same skillet, add the remaining olive oil and the sweet potatoes, and season with the remaining salt and pepper. Cook, stirring occasionally, until fork-tender, about 15–20 minutes. Remove and add on top of the kale.
- Cut the soft-boiled egg in half and serve it on top of the sweet potatoes and kale. Add the avocado and enjoy immediately.
Elements 1 large eggs 1 tablespoon olive oil (divided) 1 small sweet potato (diced) ½ teaspoon salt (divided) ½ teaspoon black pepper (divided) 1 garlic clove (minced) 3 cups kale leaves ⅛ teaspoon crushed red pepper ¼ avocado (sliced) Method Place the egg in a small saucepan and cover it completely with cool water. Turn off the heat, cover the pan, and cook the egg until soft-boiled, 5 minutes.
Transfer the cooked egg to ice water to cool completely before peeling. Meanwhile, heat 1 ½ teaspoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 minute.
Add the kale and use tongs to toss it with the olive oil and garlic. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper, and cook until slightly wilted but still crisp, about 2 minutes.
In the same skillet, add the remaining olive oil and the sweet potatoes, and season with the remaining salt and pepper. Cook, stirring occasionally, until fork-tender, about 15–20 minutes.
Cut the soft-boiled egg in half and serve it on top of the sweet potatoes and kale.