POACHED EGGS, SALMON & SWEET POTATO.

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Here is one of our favourite breakfasts we love to have after a killer workout! A great alternative to a breakfast favourite you will see at your regular cafe spot here in Sydney. But even better! Because put simply, we love ALL the sweet potato. Swapping out the bread for sweet potato makes it great for all you gluten free eaters! As a tip we would recommend you bake the sweet potato in advance and keep them in the fridge. mmmm….Life is too great to eat anything but great food.

INGREDIENTS:

  • 2 eggs
  • 6 cherry tomatos
  • Handful of rocket salad
  • 100grams of Smoked salmon
  • 150grams of sweet potato
  • 1/4 Tbsp Coconut Oil
  • Salt
  • 1/4 Avocado
  • Juice of 1/2 lemon
  • Chilli Flakes

METHOD:

Method for baked sweet Potato:

  • Slice sweet potato length ways to form pieces that look like bread.
  • Place in a lined tray with baking paper.
  • Cover with 1Tbsp of coconut oil and salt. Bake at 200deg for approx. 40minutes (depending on your oven this may be different).

For this recipe:

  • Poach two eggs.
  • Mix Avocado and juice of lemon and salt to create a spread.
  • Cook cherry Tomatoes with 1/4 Tbsp of coconut oil in a pan, and a touch of salt.
  • Use a sweet potato slice of approx. 150g, spread with avocado, then place rocket, smoked salmon, 2 poached eggs and chilli flakes on top, complete with a side of cherry tomatoes.

NUTRITIONAL DATA:

  • Calories: 550kcal
  • Carbs: 29g
  • Fat: 22g
  • Protein: 28g
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