Power Up Your Mornings with This Poached Egg & Veggie Brekkie Bowl

Instructions

1. 1
   Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.
2. 2
   In a small bowl, toss the sweet potato cubes with 1 tablespoon of the coconut oil and the smoked sea salt. Spread evenly in one layer on over lined the prepared baking sheet and roast until fork-tender and slightly crisped, about 15 to 20 minutes.
3. 3
   In a medium skillet, heat the remaining 1 tablespoon coconut oil over medium high heat. Add and sauté the chopped veggies and cook, stirring, until just tender, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Season all the veggies with the chipotle pepper flakes and black pepper. Remove from the heat.
4. 4
   In the meantime, fill a 2-quart saucepan with 2 inches of water and add the vinegar. Bring the water to a slow boil over high heat. Crack each egg separately into a strainer (this will make the eggs beautifully uniform) and carefully coax them into the water, keeping the yolk from breaking. With a long-handled spoon, gently swirl the water, creating a “whirlpool” to help keep the egg whites together. Set a timer for 5 minutes for soft-poached perfection. Remove the eggs from the water with a slotted spoon and place them on a plate lined with paper towels to absorb excess water.
5. 5
   To assemble each bowl, spoon the mixed veggies into half the bowl, the sweet potatoes into one-quarter, and the chopped avocado into the remaining quarter. Place one egg in the middle of each bowl. Finish the egg with a little smoked salt and black pepper and enjoy the yolky lusciousness.