I am an unapologetic morning person. If my alarm doesn’t wake me up at 6, it’s usually because I’ve woken up some time before that. My golden hour is somewhere between 5:45 and 6:45 A.M. when I either workout, do some chores, or just sit with a cup of coffee and catch up on the news.
Before you start reeling with anger towards me, just know this comes at a price. When I get home from work, I am pretty much done until the next day. Any chance for productivity is gone after 7:00 and once it’s past 8:00, I’m calling it a night.
One routine I always adhere to in my morning is breakfast. And no matter how much time I’m granted in the A.M. my meal is usually pretty quick and easy. Breakfast often includes quick cooking eggs and vegetables in the form of an omelette or scramble with a side of whole grain toast. When I’m feeling exceptionally fancy, I like to poach my eggs.
The key to getting this meal done in under 10 minutes is to get everything rolling at once. The first step is to pop the potato in the microwave since that will take the longest to cook. Next, I get my pot simmering with water for the egg and a skillet over medium heat for the mushrooms and spinach. While the mushrooms and spinach are going, I poach the egg.
This is my favorite method for poaching an egg. I use a medium sized strainer placed inside the pot to crack my egg into. It keeps the egg in the perfect shape and getting the egg out of the water is cake.
While the egg poaches, I also slice a quarter of an avocado.
Even if you’re not a morning person, breakfast is always possible. Try this recipe out and tell me about it in the comments below!
10 Minute Sweet Potato Spinach and Mushroom Breakfast
Serves 1, but can be multiplied for additional servings
- 1 Medium Sweet Potato
- 1 Tsp Olive Oil
- 1/2 Cup Sliced Mushrooms
- Salt
- Pepper
- Handful of Spinach
- 1/4 Avocado
- 1 Egg
Use a fork to pierce holes in the potato and place in the oven for 4 minutes on high. Rotate and microwave for an additional 3-4 minutes until fork tender.
Meanwhile, fill a pot 3/4 full of water and place over medium high heat. Water should come to a gentle simmer.
Place a medium sized skillet over medium heat and add the olive oil. Add the mushrooms and cook for 2-3 minutes. Season with salt and pepper then add the handful of spinach. Toss until the spinach is wilted, then set aside.
Crack the egg right into the simmering water or use a strainer to crack the egg into. Let the egg cook for 3 minutes then remove with a slotted spoon or pull the strainer out of the water.
While the egg is poaching, slice the avocado.
Cut the potato in half and spoon the mushroom spinach mix inside. Top with the poached egg, serve, and enjoy!
