Brunch Recipe: Sweet Potato Muffins With Spicy Kale and Halloumi (vegetarian)

Brunch. The best meal invented. Full stop. I love that brunch can be absolutely anything you want it to be. Nothing screams brunch like the addition of a poached egg though. Seriously add a poached egg to a roast dinner and suddenly it’s brunch. Anyway when Chobani yoghurt offered to send a range of their yoghurts to see what recipes might be inspired, I decided to have a go.

Recipe: Sweet Potato Muffins With Spicy Kale,  Halloumi and Poached Egg (vegetarian)


INGREDIENTS (2 – 4 servings):

Sweet Potato Muffin

  • 1 cup of oats
  • 1/2 cup of plain wholemeal flour
  • 1/4 cup of brown sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2  of a nutmeg grated (about 1 teaspoon ground nutmeg)
  • 1 egg
  • 1/2 cup of yoghurt
  • 1/4 cup of room temperature water
  • 1/2 medium sized sweet potato grated

Spicy Kale

  • 1 tablespoon of olive oil
  • 1/2 onion
  • clove of garlic
  • 1 red chilli
  • 1 teaspoon of red chilli flakes
  • 100g kale (about half a bag)
  • 1 teaspoon of lemon zest

100g Halloumi (about half a packet)

2 eggs poached


  1. Heat oven to 180°C
  2. Put all muffin ingredients (except sweet potato) in blender and mix until smooth.
  3. Stir in the sweet potato then pour into baking cases.
  4. Bake for 25-30 minutes.
  5. While muffins and cooling prepare the kale, Halloumi and poached egg.Rough timings below so you can co-ordinate.
  6. For spicy kale, gently saute onions, garlic and chilli in olive oil. When onion has softened (do not brown) add kale and cook until wilted – a couple of minutes (2 minutes). Sprinkle lemon zest on top of kale.
  7. Chargrill or fry the Halloumi (2 minutes)
  8. Poach egg. I use the Delia method (takes 10 minutes).
  9. Plate everything up and enjoy!

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