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Daphne Oz's Poached Eggs With Sweet Potato Pancakes

Daphne Oz Poached Eggs Sweet Potato Pancakes
A Quick, Inexpensive and Nutritious Breakfast!
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Daphne whipped up this simple and tasty breakfast with ingredients she found in Feeding America pantry.
  • 1 - 2 tablespoon vinegar
  • 5 fresh eggs
  • 2/3 cup olive oil 
  • 1 sweet potato peeled and grated
  • 1/2 onion grated
  • 1/2 apple grated
  • 1 carrot grated
  • 2 egg whites lightly beaten
  • 1/4 Cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 - 2 tablespoon vinegar
    In a wide 3-quart heavy saucepan, fill: 1/2 way with water and add 1 to 2 tablespoon vinegar and bring to a simmer.
  • 2
    5 fresh eggs
    Into a small bowl or cup, Break: 1 egg and slide egg into water.  Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes.  Transfer eggs as cooked to paper towels using a slotted spoon.
  • 3
    1/3 cup olive oil 
    Sweet Potato Pancakes:  In a medium-sized skillet, Heat: 1/3 cup olive oil to medium-high heat. 
  • 4
    1 sweet potato
    1/2 onion 
    1/2 apple
    1 carrot
    2 egg whites lightly beaten
    1/4 Cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon pepper

    Grate the sweet potatoes, onion, apple and carrot. Ring out the shavings in a cheese cloth or paper towel (this is to ensure the pancakes won't be soggy). Then in a large bowl, place shredded sweet potatoes,  grated onion, grated apple, grated carrot, 2 egg whites and 1/4 cup flour.  Then add 1/2 teaspoon salt and 1/2 teaspoon pepper.  Mix well.

  • 5
    1/3 Cup olive oil
    In a medium-sized skillet, Combine and drop: enough batter into hot oil to make 2 1/2-3 inch pancakes.  Add more oil, as needed, and fry cakes in batches until golden on each side.

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