breakfast, healthy, diet, nutrition,

Poached Egg with Avocado and Roasted Sweet Potatoes

The traditional eggs-and-potatoes meal gets a fitness-minded makeover.

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Our September Breakfast Series is designed to put you a healthy track after a fun, indulgent summer. On each remaining Tuesday, Marissa Lippert, R.D., of Nourish Kitchen + Table in New York City will supply you with a morning meal that is as nutrient-rich as it is delicious. "Even with lingering warm weather, fall is in full swing," says Lippert. "You're back to 'school', back to the gym, back to your consistent routine. These recipes will rev your metabolism to help you power up and kickstart autumn." Below, the second installment, a sweet and savory combo. 

Long distance runners, take note: "This brekkie is the bomb during marathon training season when appetite levels can easily spike and spiral—it’ll keep hunger on the lock-down and help maintain steady blood sugar levels," says Lippert. The dish packs "serious staying power," Lippert explains, thanks to protein-rich eggs that help rebuild muscle fibers, sliced avocado that supply healthy omega-3 fats, and roasted sweet potatoes complete with antioxidant- and beta carotene-rich complex carbs. This morning meal is the ideal combination to help speed recovery and prep you for the day (and workouts) to come. 

Ingredients: 

1 tsp vinegar

1-2 free-range eggs

1/3 – ½ avocado, thinly sliced

1 small to medium sweet potato, cut into 1 ½” chunks

Olive oil for drizzling

Pinch of paprika, garlic powder and aleppo pepper (or red chili flakes)

Salt and pepper to taste

Cilantro and lime wedge for garnish

Preparation: 

1. Preheat oven to 375 degrees. 

2. Fill a medium saucepan halfway with water and bring to a simmer. Add in vinegar. Crack eggs, one at a time, into a ramekin or small bowl and gently drop into simmering water for 3-4 minutes until whites are set. Remove with a slotted spoon.

3. Toss sweet potato with olive oil, spices, salt and pepper. Transfer to a baking sheet and roast for 20-25 minutes until soft and slightly crispy.

4. Plate egg(s), avocado slices and sweet potatoes. Garnish avocado with cilantro, a spritz of lime and a sprinkle of salt. 

Eat. Energize. Enjoy. Repeat tomorrow morning.


Photography by Christine Han