Breakfast Salad

• 1 medium sweet potato, diced
• 1 tablespoon olive oil
• Salt
• Pepper
• 6 cups salad mix, washed
• 1/2 bell pepper, sliced into strips
• 1/4 cup pomegranates (optional)
• 1/4 cup chives, chopped
• 4 eggs

1. Preheat the oven to 400 and line a baking sheet with parchment paper.
2. Toss the sweet potatoes with the olive oil and a dash of salt and pepper.
3. Arrange the sweet potatoes in a single layer on the parchment paper and bake for 40 minutes, flipping halfway through, or until they are soft and browned.
4. Divide the salad mix between 4 bowls and top with roasted sweet potatoes, bell pepper, pomegranate seeds and chives.
5. Add the eggs to a saucepan and fill with cold water until covered.
6. Bring water to a boil; remove from heat and cover.
7. Let sit for 2 minutes (for soft-boiled, 10 if you want hard-boiled) and run eggs under cold water until cool.
8. Peel and add an egg to each salad.
9. Add a dash of salt and pepper to each salad and serve immediately.

sweet potato, olive oil, salt, pepper, salad mix, bell pepper, chives, eggs

Taken from www.foodandwine.com/recipes/breakfast-salad (may not work)