This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- 2 sweet potatoes, spiralized
- 1/ 4 cup plus 4 teaspoons olive oil, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 8 eggs
- 1/ 2 cup vegan cream cheese
- 2 bunches asparagus
- Handful sunflower sprouts
- Everything bagel seasoning, To Taste
Preheat the oven to 425ºF. Place asparagus on a baking sheet, drizzle with 4 teaspoons olive oil, and bake for 12-15 minutes.
In a medium cast-iron pan, heat remaining olive oil on medium-low heat. Add sweet potato along with garlic powder and onion powder, cover, and sauté for 6-7 minutes, stirring occasionally. Transfer to a bowl and mix with four of the eggs. Return it to the pan, slowing pouring in the mixture like you would a pancake to keep its shape. Cook for a couple minutes on each side until golden.
Spread cream cheese on the potato pancake, and top with asparagus and sunflower sprouts. Poach 4 eggs by submerging them gently from a ramekin into water slightly below boiling. Cook for 3-5 minutes until whites are set. Remove with a slotted spoon and place over the asparagus. Top the pancakes with the poached eggs and bagel seasoning, if desired.