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SWEET POTATO AND SMOKED SALMON STACK WITH POACHED EGG

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SWEET POTATO AND SMOKED SALMON STACK WITH POACHED EGG

This dish looks so gorgeous when served at brunch you might want to take a picture. This recipe is so uncomplicated, don't be surprised if you find yourself serving it for breakfast, lunch, and dinner.

Feel free to substitute homemade or store bought potato pancakes for the baked sweet potato (pictured here).

Yield: 4 servings

4 eggs

4 ounces smoked salmon

2 medium sweet potatoes

4 teaspoons capers, chopped

Olive oil

Sea salt and black pepper to taste

Preheat oven to 425. Peel sweet potatoes and cut ¼ inch off each end. Cut potatoes into ½-inch horizontal slices and place them on a greased baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake 30 minutes or until potatoes turn golden brown. When the potatoes are almost done, poach eggs (see below). Layer portions of this dish, starting with a potato layer topped by 1 ounce smoked salmon and add the poached egg on top. Sprinkle each stack with 1 teaspoon chopped capers and serve.

Perfect Poached Eggs:

Pour 1½-inches of water into a 10-inch nonstick skillet. Over high heat, bring water to a boil. Add 1 teaspoon white distilled vinegar. Gently crack eggs into custard cups. Lower each into the water, gently introducing the egg before removing the cup. Cook 4½ minutes, adjusting the heat to maintain the temperature. Remove eggs, one at a time, with a slotted spoon. Drain on a paper towel before serving.