Roasted sweet potato, wilted garlic kale, poached egg and almonds

SERVES 2

Ingredients

• 300g peeled sweet potato, cut into 1cm thick rounds

• 1 tsp extra virgin olive oil

• 1 garlic clove, thinly sliced

• 75g trimmed kale, coarsely chopped

• 2 eggs, poached (add 2 eggs instead of one per serve)

• 1 tbsp natural almonds, chopped

Method

Step 1

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato on prepared tray and lightly spray with olive oil. Roast for 20-25 minutes or until golden and tender.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add kale and stir until just wilted.

Step 3

Divide potato among serving plates. Top with wilted kale mixture and poached eggs. Sprinkle with the almonds.