- 2 eggs
- 1 Japanese yam, sliced into wedges
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon oregano
- 2 cups kale
- Salt and pepper
- 1/ 2 lemon, juiced
Preheat oven to 400ºF. Coat yam with 1/2 tablespoon olive oil and oregano. Bake on sheet pan for 20-22 minutes, flipping halfway through.
Bring small pot of water to boil. Carefully place eggs in pot, reduce heat slightly and boil for 6 1/2 minutes. Immediately transfer to bowl of ice water. Cool for 1 minute, then peel and slice in half.
Massage kale with oil, salt, pepper and lemon juice. Combine with roasted yam and eggs on plate.