“This is just a fabulous combination. The recipe was inspired by the late Fresh Café in Winnipeg, where I used to have it all the time. And look at that photo — those are the best poached eggs I’ve ever seen.” — Mari
Recipe & Styling Mari Loewen, Photography Ross Cornish

Recipe & Styling Mari Loewen, Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 10 eggs
  • 1 tablespoon vinegar

  • 1 large sweet potato, peeled and finely shredded
  • 1/4 cup all-purpose flour

  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper

  • Canola oil for frying

  • 8 to 10 kale leaves, steamed to wilt slightly

  • Tomato sauce (see recipe)


For potato pancakes, place potatoes in large bowl. Add 2 eggs, flour, salt, pepper and stir to combine. Heat oil in large, heavy skillet over medium heat. Add small mounds of potatoes to skillet; flatten slightly with spatula. Fry until golden, about 5 minutes each side. Fry in batches, adding oil to skillet as needed. Drain on paper towels.

To poach eggs, fill deep skillet with 3 to 4 inches of water and 1 tablespoon vinegar; bring to boil and reduce to simmer. Break each of the 8 remaining eggs individually into small bowl and slip carefully into simmering water. Cover skillet and turn off heat. Set timer for exactly 4 minutes for medium-firm yolks. Remove eggs from water with slotted spoon and drain on paper towels.

To serve, layer 2 potato pancakes, 2 kale leaves, 2 eggs and 1/2 cup tomato sauce on 4 individual plates. Serve immediately.