Slice sweet potatoes crosswise into disks approximately 1-inch in width. 3. Slice tomatoes crosswise as well ½-inch in width.
Arrange sweet potato slices on a lined baking sheet. Bake for 20-25 minutes until golden and tender.
Meanwhile, make the sauce by combining all ingredients of the avocado hollandaise in a food processer. Pulse until smooth.
To create two perfectly poached eggs, bring a saucepan of water to boil and then down to a simmer. Create a whirlpool in the water and gently ease the egg into the center of the pot. Cook for 3 minutes. Remove the egg and repeat.
To assemble the dish, place two sweet potato disks on a bed of greens. Stack with two tomato slices each (4 slices total), a poached egg, and top with a generous drizzle of the avocado hollandaise.
Isabel Hsu is a Registered Dietitian Nutritionist who pursues to spread her love for whole foods and overall balanced nutrition. Her food philosophy stems from an understanding that food is more than just substance, but plays such a vital role in our lives mentally, emotionally, and spiritually as well. With this in mind, she hopes to equip individuals on their own special paths to health and wellness and steer clear of generalized and often misused diets and other food restrictions or trends. Her love for nutrition also keeps her creative in the kitchen whether its recipe developing, dinner parties with fellow food lovers, or just her personal version of “Chopped” using whatever pantry staples she can find for a mid week meal.
Follow her on instagram @hsucchini or check out her blog https://hsucchini.wordpress.com/ for scrumptious recipes plus some nutrition nerdism as she shares her two scents on the ever dynamic culture around food and health.