Good morning guys! Sorry I’ve been MIA, I’ve been slightly preoccupied 😉 We have a extreme heat alert today in Toronto, so it kinda sucks that I can’t enjoy the sun 🙁 but at least I enjoyed my breakfast! Plus the pineapple in the middle gives this recipe a sweet and refreshing flavour 🙂 Have a great sunny day everyone! And for all my Torontonians, stay inside and/or stay hydrated if you must be outside!

Recipe:

Oven Ingredients:

Half a medium sweet potato (diced)
A handful of organic mushrooms (diced)
1 organic scallion (chopped)
2 tbsp organic red bell peppers (diced)
1 tbsp Mrs Dash salt free all spice mix
A dash of cayenne pepper
1 tbsp organic extra virgin olive oil

Topping Ingredients:

1 pineapple and tomato slice for topping
2 organic cage free eggs (poached how ever you prefer. Search youtube for poached egg tutorials).

Pre-heat oven to 400°F.

Season all oven ingredients and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes.

Meanwhile, poach your egg. There are several poaching methods depending on your preference, but I will share the method I used for this recipe 🙂

Heat up a skillet over medium heat filled with 1 cup of water. Let it heat up until light bubbles form.

Place eggs (still in the shell) in boiling water and let it boil for exactly 5 minutes. Boiling it longer will harden the yolk.

When ready, place eggs in a bowl filled with iced cold water for another 5 minutes.

Gently peel eggs. They will be very tender so peel slowly so the shell doesn’t rip the egg apart.

When sweet potatoes are ready, top with pineapple, tomato, and poached egg.

Enjoy this yummy treat!