Poached eggs and sweet potato hash

Preheat oven to 180 degrees and line a baking tray with baking paper
To make the sweet potato hash, combine the sweet potato, onion, flour, turmeric, cumin, salt and pepper in a bowl and mix together. Crack the egg into the bowl and mix well until combined
Using a tablespoon, scoop the mixture (3 tablespoons of mixture) into your hands and roll into a hash brown shape. Place the sweet potato mixture onto the tray. Repeat this process until all the mixture has been used
Bake in the oven for 15- 20 minutes or until golden brown. Set aside
Boil water in a saucepan over medium temperature and cook the 3 eggs for 7 minutes. Once cooked, remove the eggs from the water and rinse under cold water. Tap the egg shell with the back of a spoon and remove. Cut the eggs in half.
Serve the spinach and mushrooms on a plate. Add the sweet potato hash on top of the bed of spinach. Finish by placing the boiled eggs on the hash

Serves 1

Category 1 recipe

2 free range eggs
200g spinach leaves
3 button mushrooms, chopped
salt and pepper
Sweet Potato Hash-
130g sweet potato, grated
1/2 onion, chopped
1 free range egg
2 tbsp. quinoa flour
1 tsp. turmeric
1 tsp. cumin

Category 2 recipe

3 free range eggs
200g spinach leaves
3 button mushrooms, chopped
salt and pepper
Sweet Potato Hash-
130g sweet potato, grated
1/2 onion, chopped
1 free range egg
2 tbsp. quinoa flour
1 tsp. turmeric
1 tsp. cumin

Category 3 recipe

4 free range eggs
200g spinach leaves
3 button mushrooms, chopped
salt and pepper
Sweet Potato Hash-
130g sweet potato, grated
1/2 onion, chopped
1 free range egg
2 tbsp. quinoa flour
1 tsp. turmeric
1 tsp. cumin