Brunch never tasted so good.  Seriously.  This is the way to start a Sunday morning with a smile, a kick of vitamins and protein, and a happy family.  Using sweet potatoes instead of traditional potatoes, not only adds a richness and sweetness to the dish, but also lots of protein, Vitamin A, potassium, Vitamin B6 and more.  The avocados add a richness, healthy fats and even more potassium.  If poached eggs scare you (which they shouldn't), substitute with over-easy eggs so that the yolk can run over the plate and bring everything together.  This recipe serves 2 people.

INGREDIENTS

• 2 small sweet potatoes, peeled and grated
• 3 organic free-range eggs
• 2 teaspoons coconut oil (can be substituted with avocado, canola or saffloweroil)
• 1 teaspoon cider vinegar.
• Sea salt and freshly ground black pepper

PREPARATION

1. Whisk 1 egg in a mixing bowl.
2. Add 1 teaspoon of coconut or safflower oil and a good pinch of salt and pepper and mix until combined.
3. Take a handful of sweet potato mixture and form 6 palm sized balls, fairly well packed.
4. Place in hot frying pan over medium-high heat with remaining coconut oil.
5. Flatten sweet potatoes gently to look like latkes.
6. Cook until both sides are golden brown and transfer to plates.
7. Meanwhile, bring a large, wide pan of water and to rolling boil.  Add vinegar.
8. Turn heat down to a gentle simmer.
9. Stir water quickly and crack remaining eggs, one by one into spinning water so they can poach.
10. Cook for about 3 minutes and then remove eggs with a slotted spoon to drain.
11. Place on top of sweet potato latkes.
12. Add chunks of avocado over plate.
13. Finish plate with a pinch of sea salt and a turn of cracked pepper.
14. Enjoy immediately allowing egg to ooze over plate.