Breakfast Sweet Potato Board

Ingredients:
4 Sweet Potatoes
Olive Oil
Salt
4 Large Eggs, room temperature
1 Tbsp. Distilled Vinegar
1 Tbsp. Sea Salt
1 Avocado, sliced
4 Slices Smoked Salmon
4 Slices Prosciutto di Parma
Salt & Pepper
Crushed Red Pepper and Chives to garnish

Instructions:
Bake It:

1. Preheat oven to 400°F
2. Line a baking sheet with aluminum foil
3. Pierce sweet potatoes several time with a fork
4. Rub with Olive oil and sea salt
5. Bake for 45-60 minutes
6. Remove from the oven and set aside

Poach It:

1. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil
2. Crack your eggs into individual ramekins
3. Once boiled, add 1 tbsp. sea salt to your water and stir
4. Reduce your heat so your water is trembling, but not boiling
5. Swirl the water a few times with a large spoon
6. While the water is still swirling, gently pour each egg into the water individually
7. Cook 4 minutes for a soft yolk
8. Spoon out the eggs with a slatted spoon

Serve It:

1. Cut each sweet potato in half horizontally
2. Top each sweet potato with either avocado slices, prosciutto, or smoked salmon
3. Top four halves with poached eggs
4. Garnish with chives and/or crushed red pepper