Ingredients (Serves 2):

10 oz. (300g) sweet potato, peeled, cut into 1 cm. thick rounds 
2 tbsp. olive oil
1 garlic clove, sliced 
1 ½ cup (100g) kale, trimmed, chop2 eggs, poached
1 tbsp. almonds, chopped 
salt and pepper


1. Preheat the oven to 400°F (200°C). Line a baking tray with baking paper. Place the slices of sweet potato on the tray and lightly drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes or until golden and tender.  

2. Heat the remaining 1 tablespoon of oil in a large frying pan over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds, before adding the kale. Cook the kale until just wilted. Season with salt and pepper. 

3. Divide the roasted sweet potato between two plates. Top with the wilted kale and the poached eggs. Sprinkle with the almonds and serve immediately.


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