| 7 | 55 | 584 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 2 |
| 1 small potato | Sweet potato |
| 2 avocado(s) | Avocado (peeled, smashed) |
| 1/2 cup | Baby spinach |
| 4 slice | Prosciutto, extra lean |
| 4 medium | Egg |
| 1 pinch | Salt and pepper |
| 2 tbsp | Parsley, fresh (for garnish) |
1. Preheat oven to 400F.
2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandolin if you have one.
3. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
4. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).
5. Head a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.
6. Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg. Top with salt, pepper and parsley.
Enjoy!
| Meat | 0.7 |
| Meat Alternative | 1 |
| Vegetables | 3.1 |
