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Sweet Potato Pancake with Poached Egg
Recipe Intro From kalememaybe

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!

Sweet Potato Pancake “Benedict” made with spiralized Japanese sweet potatoes, @kitehillfoods vegan chive cream cheese, roasted asparagus, sunflower sprouts, poached egg, and Everything But The Bagel Seasoning. -@kalememaybe

Recipe

Prep time 5mins
Cook time 30mins
Yield: Serves or Makes 4
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ingredients

  • 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

Method

  • Step 1

    Preheat the oven to 425ºF. Place asparagus on a baking sheet, drizzle with 4 teaspoons olive oil, and bake for 12-15 minutes.

  • Step 2

    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.

  • Step 3

    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.