Sweet Potato Breakfast Stacks


1 medium sized sweet potato, peeled and cut into 4 rounds (1 inch thick)

2 Tbsp (25 mL) olive oil, divided

Salt and pepper to taste

4 large eggs

2 tsp (10 mL) white vinegar

1 garlic clove, minced

1 cup (250 mL) fresh baby spinach

4 slices thick cut bacon, cooked and cut in halves


  1. Add 1 Tbsp (15 mL) oil to a large skillet over medium-low heat. Brown sweet potato slices 3 to 5 minutes per side. Salt and pepper sweet potato. Reduce heat to low, cover with lid and cook until fork tender.
  2. Fill a large saucepan with 2 inches of water (5 cm), and bring to a boil. Add white vinegar. Reduce heat to a simmer.
  3. Crack eggs into small individual bowls.
  4. Using a large spoon, create a swirl in the saucepan and drop 1 egg at a time in the center of the swirling water.
  5. Poach for 2-3 minutes or until desired doneness is achieved.
  6. Remove poached eggs with a slotted spoon and drain over a paper towel. Continue with remaining eggs.
  7. Once sweet potatoes have cooked remove from heat and set aside. Add remaining 1 Tbsp of oil to the warm skillet.
  8. Add garlic and spinach, stirring continuously to not over brown the garlic and wilt the greens. Season with salt and pepper.
  9. Stack sweet potato rounds, topped with spinach, cooked bacon and a poached egg.

Serves: 2-4

Nutrients per serving 1/4 of the recipe:

Calories: 325 g
Carbohydrates: 7 g
Fat: 30 g
Protein: 7 g
Sodium: 88 mg

Fibre: 1 g