I thought I'd share one of my easiest breakfast joys! Since I don't have a lot of time on the days I work, this is definitely a weekend treat for me... but YUM!
Ahead of time I bake at least 1 long (if not 3 or 4) Oriental Sweet Potatoes. These are purple-skinned, white flesh tubers that are so much better (in flavor) than regular sweet potatoes. I have not looked up the nutritional information for these babies... but they have won my heart!
After you bake the potatoes you can store them in the refrigerator for a few days... if they last at your house that long!
In a frying pan put in some coconut oil and let that get warm.
Slice off about 4 1/4" to 1/2" thick slices of sweet potato and add those to the frying pan. Heat through and make sure to allow the potatoes to get crispy.
Crack a couple of eggs into the frying pan and cook over-easy.
Slice open an avocado and slice one half of it onto your breakfast plate.
Slide the eggs and the potatoes onto the plate with the avocado. Voila! Breakfast with protein, fat, carbs & YUM!
Add your own zing to this... add onions to the potatoes... after heating up the potatoes pull them out of the pan and make an egg omelet... put bacon and the potatoes into the omelet with onions and cheese and mushrooms!
Enjoy!
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