As with most high-protein foods, eggs promote the release of dopamine and norepinephrine, which are ‘feel-good’ chemicals that can heighten mood and bolster energy.
Try this household staple poached on Sweet Potato toast (yes, it’s a thing) topped with creamy cashew hollandaise sauce – for a delicious gluten free brunch.
- 1 medium sweet potato, peeled and evenly sliced, lengthways
- 2-4 free range eggs (depending on how many you eat)
- 1 avocado, evenly sliced
- 2 cups spinach leaves
- chives for garnish
- 1 tsp vinegar
- 1-2 cups of cherry tomatoes
- 1 cup of cashews (soaked for at least 4 hours, discard soaking water)
- ½ tspn ground turmeric
- ½ cup hot water
- Juice of ½ lemon
To make the hollandaise sauce, place all hollandaise ingredients in a high-speed blender or food processor and mix until it forms a smooth, lightly running sauce. Set aside.
Bring a medium-sized saucepan of water to a gentle simmer, add vinegar and give the boiling water a thorough swirl before adding the egg. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot with a spatula and place on a plate with kitchen paper towel to remove excess moisture. Set aside.
Place sweet potato slices in toaster and toast for around 5-6 minutes or until slightly golden or cooked through.
Once the sweet potato is toasted, add to a serving plate and top with spinach leaves, avocado, cherry tomatoes, poached egg(s) and drizzle cashew sauce. Garnish with salt and pepper and chopped chives. Serve immediately.
DOES OUR SWEET POTATO WITH POACHED EGGS & HOLLANDAISE MAKE YOU FEEL GOOD?