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1. Prepare the Sweet Potato:
- Wash and peel the sweet potato.
- Slice it into thin, even rounds or lengthwise into planks about 1/4 inch thick. These will act as your “toast” base.
2. Cook the Sweet Potato:
- Heat a non-stick skillet over medium heat and add olive oil or butter.
- Place the sweet potato slices in the skillet and cook for 3-4 minutes on each side, or until golden brown and tender. You can also roast them in an oven at 400°F (200°C) for about 15-20 minutes if preferred.
3. Cook the Eggs:
- In the same skillet, crack the eggs and cook them to your liking—fried, scrambled, or poached. For fried eggs, cook until the whites are set but the yolks remain runny for extra richness.
4. Assemble the Dish:
- Lay the cooked sweet potato slices on a plate.
- Top each slice with an egg.
- Sprinkle with salt, pepper, and your choice of optional toppings like fresh herbs, avocado slices, or a dash of paprika for added flavor.
Why You’ll Love This Recipe:
- Nutrient-Rich: Sweet potatoes are high in fiber, vitamins (like A and C), and antioxidants. Eggs provide protein and healthy fats, making this dish both nutritious and filling.
- Gluten-Free: A perfect option for those avoiding bread or gluten.
- Quick and Easy: This recipe comes together in less than 15 minutes.
Conclusion:
This sweet potato and egg recipe is a game-changer for anyone looking to ditch bread while still enjoying a hearty and delicious meal. It’s versatile, nutritious, and satisfying—perfect for any time of the day. Give it a try and enjoy a healthy twist on your usual toast and eggs!
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