Poached Eggs with Harissa Sweet Potato Pancakes

  • PREP 15 minutes
  • COOK TIME 6 minutes for the pancakes and 3-4 minutes for the eggs
  • SERVES 2
Poached Egg Sweet Potato 1 Scaled 880x625 Acf Cropped

Functional Foods Highlight

Poached eggs are underrated. Not only are they one of the healthiest ways to eat an egg but they also take very little time to cook and leave you with very little cleanup. Sounds like a win to me! There are a few different methods when it comes to the"perfect" poach but I like the "whirlpool" method the most! After your water is boiling you simply take the handle of a wooden spoon and stir quickly in one direction; this creates a whirlpool effect and helps the egg whites evenly enclose on the yolk. I also like to add a little vinegar to my water too. This also helps the egg whites set nicely around the yolk instead of feathering out. It is definitely an optional step when using the whirlpool method but I would highly recommend adding vinegar to your water if you are poaching multiple eggs at once.

Food Farmacy

  • 1 large sweet potato
  • 1/2 onion
  • 1 cup chopped kale
  • 3 eggs
  • 3 Tbl flour
  • 1 Tbl Harissa (mild) + more for garnish
  • 1 tsp. paprika
  • 1/2 tsp salt
  • avocado oil
  • 1 Tbl white vinegar
  • optional: micro arugula or herbs for garnish


For the Pancakes:

  1. Using the large tooth section of a box grater, grate sweet potato and onion onto a clean dish towel
  2. Ring out excess water and place sweet potato and onion into a large mixing bowl
  3. Add kale, flour, harissa, paprika and salt to shredded sweet potatoes and mix until everything is combined
  4. Heat cast iron skillet over medium/high heat and drizzle with avocado oil
  5. Using a 1/3 cup measuring cup, scoop out sweet potato mixture onto hot skillet and flatten with a spatula
  6. Cook for 3 minutes and flip, cook for another 2-3 minutes

For the Eggs:

  1. Fill a medium sized sauce pan with several inches of water and bring to a boil over high heat
  2. While water is heating up, crack a cold egg into a small bowl or ramekin
  3. Once water is boiling, lower heat to a simmer and add 1 Tbl. of vinegar
  4. Create a whirlpool by using the handle of a wooden spoon and quickly stirring the water in one direction
  5. Gently drop in your cracked egg and cook for about 3 minutes, then remove egg with a slotted spoon

To Plate: Gently place a poached egg on top of stacked pancakes, top with a dollop of harissa and fresh herbs or arugula!



From the Chef:

Harissa is a spicy Moroccan red pepper sauce. For this recipe I used Mina Mild Harissa but you can definitely use a traditional spicier option. If you can’t find Harissa at your local grocery store you can substitute it with some chopped roasted red peppers (for a mild option) or Sriracha (for a spicier option).

From the Doc:

An egg contains roughly 115 mg of choline. Other dietary sources of choline are beef liver, cruciferous vegetables, legumes, and some nuts. For patients who are vegan or vegetarians who do not consume eggs, it is vital to take a prenatal supplement with enough choline, as well as consuming the previously mentioned plant-based sources to ensure the neuroprotective and neurocognitive effects of choline. And while 450mg of choline a day is the recommended minimum, all pregnant patients may benefit from intakes that exceed these dietary recommendations in order to improve outcomes for both mom and baby.

  1. Korsmo, H. W., Jiang, X., & Caudill, M. A. (2019). Choline: Exploring the Growing Science on Its Benefits for Moms and Babies. Nutrients, 11(8), 1823. https://doi.org/10.3390/nu11081823