This recipe has quickly become a brunch favourite because of its simplicity.
- 1 tbsp olive oil
- 1 lb yam
- 4 or 5 kale leaves
- 4 eggs
- 1 tbsp white vinegar
- salt and pepper to taste
Preheat oven to 400F.
Wash and dry yam and kale (I like to leave the yam skin on with this hash, so make sure to scrub it well).
Dice yam into 1/2 inch cubes. Chop up kale, including stems. Place on baking sheet lined with parchment paper. Drizzle olive oil over top. Season with salt and pepper.
Bake for about 20 to 25 minutes, until yam has browned and kale is crispy.
For poached eggs: Bring medium pot of water to a rolling boil and add vinegar.
Crack egg into small bowl – I like to err on the side of caution, just in case there are any blood spots in the egg. This way, the poached egg will also just turn out cleaner instead of cracking it over the pot.
Using the back of a slotted spoon (or any other stick like utensil) start swirling the water in the pot, creating a water “tornado”. Pour egg in. The whites will come together to create a perfect nest for the yolk.
For a soft-boiled egg, wait about 2.5 to 3 minutes.
(Pair with a slice of toast and a glass of orange juice)