Breakfast Salad

Directions

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