Monday, March 2, 2015

Loaded Sweet Potato Breakfast


2 eggs
1 large sweet potato
1/2 stalk of chopped kale
1/2 cup of spinach
 2 oz white sliced mushrooms
1/2 small chopped onion
4 tbsp ghee
2 tbsp chicken stock
1/2 tsp each salt and pepper


Preheat oven to 400 degrees. Wash sweet potato and poke with holes using knife and bake for 50 minutes or until soft to the touch.

Add 2 tbsp of the ghee to the pan and warm on medium heat. Add the onion/shallot and sauté for 3 minutes. Turn the heat down to med/low, add the mushrooms, salt and pepper, and continue to sauté, until the mushrooms are softened and most of the liquid has cooked out of them. Add the kale, spinach chicken stock and cover. Turn the heat down to low and cook for five minutes.

After five minutes, remove the cover and return the heat to med/low and allow the stock to mostly evaporate. Fry the two eggs with the remaining ghee and flip them halfway through. Before flipping, sprinkle them with the fresh dill. Cook to desired doneness. Remove the sweet potato and cut in half lengthwise. Place the eggs on top of the potato and pour the remaining ghee on top. Top with the kale/mushrooms/onion. Enjoy!


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