Break out your waffle iron and try this deceptively simple meal for breakfast, brunch or an easy occasion of breakfast-for-dinner. Thanks to our friends at Clean Eating you can enjoy sweet potato waffles that are moist and fragrant with coconutty goodness. Serve with a bed of braised kale and a soft poached egg.
Sweet Potato Waffle with Kale & Egg Ingredients Directions Mist a large nonstick Dutch oven with cooking spray and heat on medium-low. Add sliced onion and cook for 4 minutes, until softened. Add garlic and pepper flakes and cook, stirring, for 30 seconds more, until fragrant. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, a few handfuls at a time, stirring to combine. Cover and reduce heat to low and cook, stirring occasionally, for 20 minutes, until kale is very tender. Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 1 egg and 2 egg whites. Add curry, ginger and flour and mix. Divide mixture evenly among 4 sections of waffle iron. Close iron and cook for 12 minutes, until waffles are cooked through and crisp on the outside. Meanwhile, fill a wide, deep sauté pan with water and bring to a boil. Crack 1 egg and carefully drop into water; repeat with remaining 3 eggs in separate spots. Cover, turn off heat, and let cook for 4 minutes. Carefully remove each egg with a slotted spoon. Divide waffles among plates, layer with kale and top with poached eggs. Nutrition Information Serves: 4 | Serving Size: 1 sweet potato waffle + 1 cup braised kale + 1 egg Per serving: Calories: 239; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 219mg; Sodium: 364mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 4g; Protein: 15g Nutrition Bonus: Potassium: 702mg; Iron: 26%; Vitamin A: 363%; Vitamin C: 243%; Calcium: 19%
