Sweet Potato Bruschetta with Poached Eggs

ALL YOU NEED:
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• 1 medium sweet potato, washed and sliced
• 1 tsp oilive oil
• Handful of grape tomatoes
• 1/4 zucchini, coined
• Handful of spinach, sauteed
• 1/4-1/2 avocado, smashed
• 1/4 C chickpeas
• 1 tbsp lemon juice
• 2 large eggs
• 1 tsp vinegar

Preheat your oven to 425 degrees. Line your baking sheet (I just used a cooling rack with no coverage) with parchment paper or aluminum foil. Coat sweet potato slices with olive oil and bake for 20-25 minutes (depending on how crispy you want them). While potato slices are baking prepare your avocado paste (avocado, lemon juice and chickpeas), set aside. Sautee spinach and zucchini for roughly 4-5 minutes or until desired tenderness.

Save the eggs for last as the yolk will harden quickly after you take them out of the water. 

Heat 2/3 filled saucepan over high heat until it starts to boil. Add in 1 tsp vinegar (regular or apple cider). Once it begins to boil. reduce heat to simmer. crack your egg open in a small cup. Take a spoon and gently stir the simmered water, creating a whirlpool effect. Gently slide your egg into the water and let the current do the rest. It may look a little crazy the entire time it's in there--egg white strings going everywhere. But, once it's out of the pot, you can take the excess off. Be sure to remove the egg out of the water with a straining ladle type spoon. Top your bruschetta with the eggs and slice them open so the yolk runs out. Enjoy!


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