Sweet Potato and Kale with a Fried Egg and Maple Mustard Drizzle

Get your fill of antioxidants with this sweet and salty dish that combines the savory flavors of kale, onions, and mustard with the sweet touches of sweet potato and maple syrup. The maple mustard drizzle provides some moisture to an otherwise vegetable-heavy hash. Get ready for your taste buds to explode when the yolk of your egg breaks and oozes together to combine with the sweet maple mustard syrup, making for a unique culinary combo.

Serves 2

4 tablespoons Dijon mustard

4 tablespoons pure maple syrup

2 sweet potatoes

3 tablespoons extra-virgin olive oil, divided

1 cup chopped yellow onions

4 cups chopped kale

2 large eggs

Pepper

  1. In a small bowl, mix mustard and maple syrup until smooth and creamy. Set aside.
  2. Peel your sweet potatoes. Cut in half crosswise and slice off both ends. Spiralize using a small-noodle blade.
  3. In a medium pan, heat 2 tablespoons olive oil on medium heat. Add sweet potato, onions, and kale, tossing so olive oil coats everything evenly. Cover and cook for about 5 minutes, stirring halfway through so nothing burns. Cook until sweet potato is soft, kale is wilted, and onions are translucent. Once everything is cooked, remove the mixture from the pan and place on two plates.
  4. In a large pan, heat 1 tablespoon olive oil on medium-low heat. Crack the eggs into the pan and cook until the whites are fully cooked but the yolk is still runny. Remove from pan with a spatula and place eggs on top of hash mixture.
  5. Using a spoon, scoop maple mustard sauce from bowl and drizzle over eggs and hash combo, covering evenly. Top with black pepper as desired. Serve warm.