This is a perfect winter breakfast with delicious roasted sweet potatoes, kale cooked with garlic and eggs. Nice, filling and healthy breakfast recipe is a delicious addition to your fall and winter menu and packed with lots of roasted flavor and warmth.
Now that winter has set in, this delicious warm kale, roasted sweet potato and egg salad is a great way to use the seasonal veggies.
This breakfast salad is bright and refreshing, loaded with nutrients. If you like you may add some crispy bacon to this breakfast salad.
Once I made this salad for breakfast, it’s been a staple in the winter. You’d love the combo of kale and sweet potato. You can also use hard boiled eggs, if you prefer them that way.
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What you'll need...
What you'll need to do...
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Preheat the oven to 400F (200C). Line a baking tray with baking paper. Place the slices of sweet potato on the tray and lightly drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes or until golden and tender.
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Heat the remaining 1 tablespoon of oil in a large frying pan over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds, before adding the kale. Cook the kale until just wilted. Season with salt and pepper.
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Divided the roasted sweet potato between two plates. Top with the wilted kale and the poached eggs. Sprinkle with the almonds and serve immediately.
