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Sweet Potato Waffles with Kale & Egg

Published May 16, 2015
2 minute read
Sweet Potato Waffle with Kale & Egg
Published May 16, 2015
2 minute read
In This Article

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

  • Olive oil cooking spray
  • 1 cup thinly (150g) sliced yellow onion + 1/2 cup (75g) chopped yellow onion, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup (240ml) light coconut milk
  • 1 cup (240 ml) low-sodium vegetable broth
  • 1 pound (70g) chopped kale, tough stems removed
  • 1 large sweet potato, peeled and grated
  • 5 large eggs plus 2 egg whites, divided
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoon coconut flour (or flour of choice)

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% 

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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