A healthy, vegetarian and grain-free breakfast option to keep you satisfied until lunch. 

Serves: 2
Time: 20 minutes
Level: Easy

Tools:

• chopping board
• knife
• frying pan
• saucepan
• wooden spoon

Ingredients:

• One large sweet potato, peeled and cubed
• ¼ butternut squash, peeled and cubed
• 2 garlic cloves finely diced
• 2-4 large eggs
• Large handful of coconut flakes
• 100g of spinach/ kale
• Olive oil
• Dairy free milk

Method:

1.  Boil your squash and sweet potato in salted water for 10 minutes or until soft.
2. When the veg is cooked, drain and blend (or mash by hand) until smooth. Add in diced garlic, lots of salt and pepper, a good drizzle of oil and a splash of milk. Mix together. Pop the lid on and set aside. 

1. Toast your coconut flakes in a frying pan until golden. Set aside
2. To poach your eggs, bring a pan of water to the boil. Once bubbling, pop in your eggs  and reduce to medium heat. Cook for around 4 minutes.
3. Meanwhile, heat a pan over a medium heat with a glug of olive oil. Chuck in your garlic and fry for 2 minutes. Then add in your spinach and kale and cook for a further 2-3 minutes until wilted crispy.
4. Serve the root mash and top with greens ,poached egg, a drizzle of oil and coconut flakes!