This was taken from Epicurious via Clean Eating Alice, made on a rainy Spring day at the beach and it was a quick, simple, tasty favorite. It’s the coconut oil that makes the difference.
For 2 people you’ll need x1 large or x2 medium sweet potatoes (peeled & grated), 2 Tbsn coconut oil, x5 eggs, x1 ripe avocado, x2 Tbsp apple cider vinegar, salt and pepper.
Whisk x1 egg in a small bowl.
In a bowl gently combine grated sweet potato, 1 Tbsp softened or very slightly melted coconut oil, whisked egg, salt and pepper with a large spoon.
Place another 1 Tbsp coconut oil in a heavy skillet and scoop x4 “balls” of the sweet potato mixture into the heated pan/oil. Gently push them down with the back of the spoon as you place them in the skillet to form round patties. Heat over medium heat until brown on both sides (about 8-10 mins per side).
Meanwhile, fill a high sided skillet with water and add cider vinegar. Heat until just boiling, then reduce heat so that the water is at a gentle simmer. Place x4 eggs in the water and poach until just opaque, about 5-8 mins.
Until a slotted spoon, serve the poached eggs on the sweet potato patties and add roughly chopped avocado to the side. (We also served with veggie sausage).