Sweet Potato and Egg Stacks

Ingredients

• 2 medium sweet potatoes, sliced into 0.5-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 0.5 tsp kosher salt
• 1 ripe medium avocado
• Grated zest and juice of 1 lime
• 1 tbsp fresh cilantro leaves
• 0.5 tsp kosher salt
• 1 tbsp distilled vinegar
• 8 large pasture-raised organic eggs
• 1 cup Cashew Hollandaise
• 0.5 cup Pickled Red Onions
• Freshly ground black pepper

Instructions

1. Toss sweet potato rounds with olive oil, cumin, and salt. Roast on parchment at 400°F 20 min, flipping halfway.
2. Mash avocado with lime zest, juice, cilantro, and salt.
3. Poach eggs: simmer water with vinegar, gently add eggs, cook 4–5 min until whites set.
4. Stack 2–3 sweet potato rounds per plate; top with avocado mash, poached eggs, hollandaise, cilantro, and pickled onions.

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