Ingredients:

  • 1 cup (150g) sweet potato, cubed small
  • 1 tbsp (15ml) avocado oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (30g) fresh arugula
  • 2 large eggs
  • 1 tsp (5ml) apple cider vinegar
  • 2 quarts (1.9L) water
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (2g) Dijon mustard
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with avocado oil, salt, and pepper on a baking sheet.
  3. Roast for 20–25 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are tender.
  4. Fill a saucepan with water and add the vinegar; bring to a simmer (small bubbles, not a rolling boil).
  5. Crack each egg into a small ramekin first to ensure no shells are present.
  6. Use a spoon to create a gentle whirlpool in the water.
  7. Carefully slide the egg into the center of the vortex.
  8. Simmer for 3 minutes for a runny yolk or 4 minutes for a jammy center. Remove with a slotted spoon and dab the bottom on a paper towel.
  9. Whisk the extra virgin olive oil, lemon juice, Dijon mustard, and a pinch of sea salt in a small bowl until emulsified.
  10. Place fresh arugula in a bowl and toss with the dressing.
  11. Top the greens with the warm roasted sweet potatoes and the poached eggs.