Poached Egg + Avocado Sweet Potato Hash Browns

• Gluten free

• Produce

  • 1 Hass avocados, Large
  • 1 Scallions

• Canned Goods

  • 1 Egg per hash, brown
  • 1 Batch Sweet potato hash, Browns

• Baking & Spices

  • 1 Pinch Salt and fresh cracked black pepper

Found on easygfrecipes.com

Ingredients

• 1 Batch Sweet Potato Hash Browns
• 1-2 Large Hass avocados (depending on how many people youre serving)
• 1 Egg per hash brown
• Sliced scallions for topping
• Pinch of salt and fresh cracked black pepper
• Optional: Dash of paprika

Directions

• These instructions will make one serving, so repeat the steps as needed for more people.
• Make the sweet potato hash browns per the instructions on that post.
• While the hash browns finish in the oven, cut your avocado in half, remove the pit, and slice about ¼ of the avocado into thin slices.
• Remove the cooked hash browns from the oven and place one on your plate. Top the hash brown with the avocado slices.
• Heat 1-2 inches of water in a small pot over medium heat to a low-boil.
• Carefully crack a cold egg into a ramekin.
• Set the ring of a mason jar lid into the the simmering water (this is a tip I learned from this video by Pinch of Yum), then pour the egg into the lid. Turn off the heat, and cover the pot for 3-5 minutes.
• Lift the egg and jar lid ring from the pot and set the egg on top of the sliced avocado.
• Top with a sprinkle of salt, pepper, sliced scallions and paprika (if desired).
• I dont like to poach more than 1 or 2 eggs at a time, so I recommend you repeat as needed for more servings.