Time 10mins

Per serve – 508Kcal, 19g Protein, 60g Carbs, 22g Fat

Ingredients – Serves 2

2 large Left over baked sweet potato (sliced)

½ Onion (chopped)

100g Spinach

50g Mushroom

½ tsp Chilli flakes

Sea salt and pepper

1tbsp Olive or avocado oil

½ Avocado (optional)

4 Poached eggs

Method

Heat the oil a frying pan and at the same time put your pot of water onto boil for the poached eggs.  Fry off the onions and mushrooms for 2-3 mins then add the sweet potato for another 5 mins, stirring regularly. Don’t worry if the sweet potato starts to stick a little, just scrap these bits back into the mixture, that’s what gives it its tastiness.

Once the hash is almost cooked, poach the eggs* in just simmering water for 3 mins and at the same time add the chilli, seasoning and spinach to the hash pan until the spinach has wilted. Drain off the eggs once cooked on kitchen paper. Serve the hash with the poached egg on top, and ¼ sliced avocado on the side.

*Top Egg Poaching Tips – The fresher the eggs, the easier they are to poach. Add a dash of apple cider vinegar top the simmering water to help the whites stay together.