• Start the quinoa in a saucepan according to package directions (I use 1 cup water per 1/2 cup quinoa). 

  Toss greens with maple vinaigrette (directions follow) and refrigerate until ready to use.

  Heat the coconut oil in a skillet over medium-low. Spread the sweet potato in an even layer in the hot skillet, pressing down with a spatula occasionally while it cooks. Sprinkle with salt. Once it begins to brown, start flipping sections with the spatula and allow the other side to brown and crisp as well, about 5 minutes. Once done, transfer to a plate (or container to refrigerate if making ahead).

  Arrange the quinoa, greens, and sweet potato hash in 4 salad bowls. 

  To poach the eggs: add water to a skillet and heat over medium until it bubbles. Crack each egg in a dish and slip it into the hot water. Allow to cook, undisturbed, about 3-4 minutes. Remove with a slotted spoon and place on top of the salad.

  For sunny side up, heat some oil in a skillet over medium. Add eggs one a time, and fry, spooning oil over the yolk, for a few minutes until the whites are opaque and the yolk is bright and set. 

  Sprinkle with pepitas, dried fruit, and or salt and pepper. 

  
  

Maple Vinaigrette

• In a bowl, whisk the apple cider vinegar, maple syrup, mustard, liquid smoke, shallots, salt, pepper and olive oil. Slowly drizzle in the olive oil while continuing to whisk until it emulsifies.