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


Poached Eggs, Greens, & Sweet Potatoes

  • Servings: Makes 1 Serving
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Each Serving Contains:

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


Veggie Serving

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

Protein Serving

  • 2 eggs

Grain Serving

  • 1-2 medium sweet potatoes

Condiments & Spices

  • Salt, pepper, paprika

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.


  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)