Directions

1. Preheat the oven to 400°F/200°C. Clean the sweet potatoes, using a fork, pierce all around it, then onto a baking sheet lined with some parchment paper, and bake them for about 30 minutes until its tender, then remove from the oven.
2. Meanwhile the potatoes are baking, in a medium sauce pan, add the water and bring to boil. Add the vinegar, on low heat, break the eggs and add them into the water.
3. Poach the eggs for about four minutes, then remove (but keep the hot water) and add them into cold water and set it aside to cool.
4. Heat some butter on low heat in a skillet, add the diced garlic, fry them for 30 seconds, then add the fresh spinach and cook them till the leaves softens. Season with some pepper, and set it aside.
5. Cut into the baked sweet potatoes, add the avocado slices and the cooked spinach, drizzle the mixture with lemon juice.
6. In the hot water in which the eggs were poached, add them again and allow them a few seconds to heat, then remove.Add the poached eggs on top of the sweet potatoes, season with some salt, garnish with sesame seeds and serve.