This is a nice Sunday treat, and a savory change from my BLE oatmeal. Variations could include asparagus, normal potatoes, squash and any other combination of roots and veggies that you could dream up.

IMG_7827.JPG

Poached Eggs, Greens, & Sweet Potatoes

  • Servings: Makes 1 Serving
  • Print

Each Serving Contains:

  • 6 oz veggies (replaces fruit)
  • 1 Protein
  • 1 Grain

Ingredients

Veggies*

  • Kale or any other crunchy mix (I love Trader Joe’s cruciferous crunch mix)
  • Brussels sprouts, quartered lengthwise

Protein*

  • 2 eggs

Grain*

  • 1-2 medium sweet potatoes

Condiments (Freebies)

  • Salt, pepper, paprika

*These measurements comply with the Bright Line Eating female weight loss food plan. Adjust quantities as needed for your own individual food plan. 

Maintenance Modifications

  • Grain Additions: Increase sweet potatoes to 6 oz.
  • Protein Additions: Add a side of beans or plant-based cheese.
  • Fat Additions: Add oil or a side of avocado.

Directions

  1. Preheat oven to 400 degrees.
  2. Dice sweet potatoes and roast for about 25 minutes in a cast iron pan with a light spray of oil (optional), salt and pepper, and any desired seasonings (sometimes I use curry powder, garlic powder, or Italian herbs)
  3. When the sweet potatoes are done, throw a handful of brussels sprouts into a hot skillet and cover with a lid, steaming for a few minutes.
  4. For the eggs, bring a saucepan of water to a boil. Turn heat down to a simmer, stir the water to get a circular current going, and crack 2 eggs into it. Set a timer or watch a clock for 3 minutes.
  5. In the veggie pan, remove lid, spray lightly with oil (optional) and add greens. Stir fry for a few minutes, until browned and softened.
  6. Remove eggs with a slotted spoon.
  7. Weigh sweet potatoes and veggies, save any leftovers for tomorrow’s breakfast!
  8. Garnish with salt, pepper, smoked paprika, and any other desired toppings (cilantro, parsley, salsa, etc)


 

IMG_7828.JPG

IMG_7895

Advertisements