Breakfast Stack




This is my all time favourite breakfast - it's quick, easy, and tastes amazing! I have this at least 3 times a week. It is a great way to get some greens in first thing in the morning, also gives you a good kick start of protein from the eggs, and some good carbs from the sweet potato.
You can add any thing to this recipe - any extra greens or you could use pumpkin instead of sweet potato.

Ingredients

2 free range eggs
A handful of organic baby spinach
1 half of an avocado (sliced)
1 half of a sweet potato (sliced)
1 teaspoon of basil pesto

Method

1. Peel and slice the sweet potato into thin circles and put onto a lined oven tray.
2. Drizzle with coconut oil or olive oil and sprinkle with salt and pepper and bake in the oven at 200 degrees for around 20mins (depending on the thickness) - this stage can be pre done the night before if you know you are in a hurry in the morning.I usually do a whole sweet potato and then store the left overs in the fridge so i can just reheat them in the morning when i am  in a rush).
3. Get a handful of baby spinach and add to your plate.
4. Slice half an avocado and put on top of the baby spinach.
5. Bring a saucepan of water to the beginnings of a boil and turn down slightly so it is still bubbly but only just, then use a spoon and in a circular motion stir the water around, then add one egg at a time to the slowly turning water (this helps the eggs stay off the bottom and helps them stay in a circular shape).
6. Leave the egg to poach for around 5 minutes. Then using a sieved spoon take each egg out carefully and drain the excess water from the egg.
7. Add each egg to the top of the stack.
8. Sprinkle a teaspoon of pesto over the stack.
9. Season with salt and pepper.

Enjoy x

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