In the last week, I’ve already touched on the fact that almost everyone has a goal to eat healthier in the new year. That’s all well and good, but it’s easier to reach this goal if there are more concrete steps. For example, trying to eat a vegetable at every meal. Or trying to
eat the recommended number of servings of fruits and vegetables every day. Or trying to eat two servings of fish a week. Or trying to eat one dark orange and one dark green vegetable every day. Or packing a lunch to take to work or school three times a week if you normally buy you lunch. By breaking the huge goal of “EAT HEALTHY” down into something that is both measurable, and perfectly achievable, you’ll be able to reach your goals easily.
This recipe contributed to two of the above goals. Sweet potatoes are an easy way to get a vegetable into your breakfast, as well as a dark orange vegetable to start your day off right. You could through some sauteed kale in here and bang out a dark green veggie too, if you’re really super ambitious. Everyone also knows that I love eggs because they are relatively cheap for proteins and very versatile. This recipe does take a little bit of time to make, so it’s not perfect for busy mornings but as an alternative to a big greasy breakfast on Saturday morning? Count me in. The fully cooked whites combined with the seasoned sweet potato, and topped with just a little bit of creamy yellow yolk on top makes this perfect for a cozy snowy morning.
You can grate the sweet potatoes by hand or with a mandoline or whatever works for you. I used this as an opportunity to play with my new food processor like the happy little food geek I am. I grated enough sweet potatoes for this in less than a minute! I am so impressed and excited with this, and can’t wait to see what else I can do!
This recipe makes 2 to 4 servings, depending how hungry you are.
- 1 tbsp vegetable oil
- 3 cups grated sweet potatoes (I used 4 very small ones, 1-2 large ones will do the trick)
- 2 tsp dry thyme
- 2 tsp dry rosemary
- 1 tsp paprika
- 1/2 tsp salt
- 4 eggs
- dash of pepper
- In a medium skillet, heat the vegetable oil on medium heat. Add the sweet potatoes and spices and stir to combine everything. Let cook for 10-15 minutes, or until the sweet potatoes are soft and starting to brown
- Creat 4 small holes in the sweet potatoes. Crack an egg into each hole. Cover with a lid or large plate. Let cook until the whites are set (4-5 minutes) or longer if you want the whole egg cooked (I wanted just a bit of runny yolk).
- Serve sprinkled with a sash of pepper and a big mug of green tea.