Sweet Potato Biscuits with Poached Eggs and Apple Pesto

Couldn't think of a clever name for this one. Open to suggestions.


Sweet Potato Biscuits with Poached Eggs and Apple Pesto

Sources: Eat Drink Shrink | Handful of Recipes

Makes: 6-8 | Time: 45 min


Changes: served the biscuits with pesto and eggs instead of maple butter; used more EVO in the pesto than recommended; used an entire apple instead of half of one in the pesto; used smoked sun-dried tomatoes instead of regular ones in the pesto; used basil paste instead of fresh basil leaves.


Ingredients


Biscuits

2 cups flour

1/2 tsp salt

2 tbsp sugar

1 tbsp baking powder

6 Tbsp vegan butter

3/4 cup cooked, mashed sweet #potato

1/3 – 1/2 cup Almond milk as needed


Pesto

3/4 cup Gourmet Garden basil paste

2 cloves of garlic

Handful of #walnuts

A sour apple, peeled and chopped

1 Tbsp sun-dried #tomatoes

S&P, to taste

1/4 cup EVO


Poached Eggs

6-8 eggs (choose after you see how many biscuits you form)

Water

An egg poacher to cook it in (I have no idea how to poach eggs otherwise)


Instructions


Do yourself a favor and prep some stuff ahead of time so your morning is as easy as possible. For the pesto, blend it all together in a Vitamix or Ninja Bullet. Refrigerate until you need it. Boil a sweet potato for 15 minutes, mash, and move to an air tight container. Refrigerate until you need it. I even mixed my dry ingredients in a container the night before.


Now for your easy morning. Preheat your oven to 425F. In a bowl combine the dry ingredients: flour, salt, baking powder, sugar. Cut in the vegan butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in your sweet potato puree. If the dough is still too dry you can add a little almond milk, or more sweet potato if you have extra.


Form the dough into a ball and turn out onto a floured surface. Shape your dough to a 1/2 inch thickness and cut with a biscuit cutter. Place them on a baking sheet lined with parchment paper. I pushed a sizeable divot in each hoping it would make placing the eggs much easier.


Bake for 15-20 minutes, rotating the pan mid bake, until very lightly browned.


Meanwhile poach your eggs. If you use an egg poacher, you warm about a half inch of water in your pan. Spray your egg cups with some cooking oil. Add the eggs. Cover. Poach for 3-5 minutes (whatever your desired runniness is).


Plate each biscuit. Either add each poached egg and then add the pesto, or spread the pesto on top of each biscuit and top with the poached egg.

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